Fluffy Cornbread (Vegan)

This cornbread is not only moist and delicious, it's also an absolute breeze to make! It occurred to me that all the other recipes I've shared on this blog are pretty labor and / or time intensive, so I wanted to rectify that with this perfect side dish, which comes together in just 35 minutes or so. Hope you enjoy!

Makes 16 servings

Adapted from Martha Stewart's Baking Handbook (as per usual haha)

INGREDIENTS

- 1 tablespoon vegan butter or oil of your choice

- 1 cup corn kernels (I used canned, but frozen would work as well)

- 1 cup all-purpose flour

- 1/3 cup sugar

- 2 teaspoons baking powder

- 3/4 teaspoon salt

- 1 tablespoon cornstarch

- 1 cup cornmeal

- 1/3 cup vegetable shortening (plus more for pan)

- 1 1/4 cup unsweetened plant milk of your choice (I used soy)

METHOD

1. Melt butter in a frying pan over medium heat. Saute the corn, stirring frequently, until it has begun to turn golden brown. Set aside to cool.

2. Preheat oven to 425 F. Grease an 8" baking pan or cake tin with shortening. Whisk all dry ingredients (flour, sugar, baking powder, salt, cornstarch, and corn meal) together in a large bowl.

3. Cut in the shortening with a pastry cutter or two knives until it resembles a coarse meal. Add milk and corn, and stir with a rubber spatula until just combined. You'll want to check the bottom of the bowl to make sure you haven't missed any large patches of dry ingredients, but be careful to stop mixing as soon as everything is incorporated, or it won't be as fluffy (which would be a tragedy).

4. Transfer batter to pan and bake for about 20 minutes, rotating halfway through, until the bread is golden brown and a tooth pick comes out clean. Allow to cool on a wire rack prior to digging in.

How freaking easy was that?