Sour Cream Cornbread
Who said rich, fluffy, and buttery cornbread can’t be plant-based? We definitely didn’t. This delicious cornbread is brimming with plant-based ingredients and includes a non-dairy twist: Kite Hill Sour Cream Alternative. Our Kite Hill Sour Cream gives this recipe a melt-in-your-mouth texture and beats crumbly traditional cornbread any day. Perfect to pair with a light vegan summer chili or to whip up for a backyard veggie BBQ! Take it from us, you might not be able to stop at one piece.
1 1/4 cups fine or medium ground cornmeal
1 1/4 cups all-purpose flour
2 tablespoons pure cane sugar
1 tablespoon ground flax meal
1 tablespoon baking powder
1 teaspoon fine salt
3/4 teaspoon baking soda
3/4 cup non-dairy milk, room temperature
1/2 cup Kite Hill Sour Cream, room temperature
6 tablespoons non-dairy butter, melted and slightly cooled
2 tablespoons pure maple syrup
Preheat oven to 400°F. Thoroughly grease a 10-inch round cast iron pan with non-dairy butter (or 9x9 square baking pan).
In a medium bowl, whisk together the cornmeal, flour, sugar, flax, powder, salt, and soda.
In another medium bowl, whisk together the milk, sour cream, melted butter, and syrup.
Pour the wet into the dry and stir until just combined. Batter will be thick. Scrape into the pan and gently spread to the edges. Bake for 18-23 minutes, until a toothpick comes out just clean.
If using a smaller pan (ie: 8x8 or 9-inch round, baking time will increase).
This recipe uses:
Sour Cream Alternative