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Sweet Cornbread With Agave Butter


  • Author: Julie Hasson
  • Yield: Serves 8

Description

I’ve been making this recipe for a number of years, and it always comes out great. You can use it as a base for stuffing/dressing, serve along side chili, soups or stews or even serve it for breakfast. Yum!


Ingredients

Scale
  • Cornbread
  • 1 1/2 cups medium grind yellow cornmeal
  • 1 1/2 cups unbleached all-purpose flour
  • 1/2 cup sugar, or to taste
  • 1 tbsp plus 1 tsp baking powder
  • 1/4 tsp fine sea salt
  • 2 cups soymilk or other non-dairy milk
  • 1/4 cup canola oil
  • Agave Butter
  • 1/3 cup Earth Balance Buttery Spread™, or other vegan non-hydrogenated margarine, softened
  • Agave nectar (either light or amber), to taste

Instructions

  1. Preheat oven to 400°F
  2. Cornbread: In a large bowl, mix together cornmeal, flour, sugar, baking powder and salt. Add milk and oil to flour mixture, stirring just until combined. Be careful not to over-mix batter.
  3. Scoop batter into a greased well-greased 10-inch cast iron skillet, muffin cups or baking dish. Bake in preheated oven until lightly browned on top, and a tester inserted in center comes out clean. Baking times will vary depending on the pan you use.
  4. Remove cornbread from oven and set aside to cool.
  5. Agave Butter: While cornbread is cooling, combine the softened Earth Balance™ with agave nectar, beating until smooth. Serve agave butter with warm cornbread.

Notes

Copyright © 2009 Julie Hasson