Using my cornbread skillet recipe, turns out it’s super awesome for waffle too. I like it better as waffle as a matter of fact
Nice with salsa, good for soup or chili, and surprisingly enjoyable with jam
1 1/4 c flour
1 c cornmeal
1 tbsp BP
1/2 tsp BSoda
1 tsp salt
1 tbsp nutritional yeast
3 tbsp vegan margarine
2 tbsp solid coconut oil (the non hydrogenated will result in coconut cornbread, so choose wisely which kind. If not, use shortening or all margarine or all butter -vegan obv.)
1 c almond/soy/rice milk
1 tbsp lemon juice or apple cider vinegar
Mix dry
Cut in fat until coarsely texture
Stir in milk and juice
Spray coat pan/skillet/griddle
Drop batter and cook til nicely brown on both sides
Cornbread Waffle
Servings: 0
Ingredients
- 1 1/4 c flour
- 1 c cornmeal
- 1 tbsp BP
- 1/2 tsp BSoda
- 1 tsp salt
- 1 tbsp nutritional yeast
- 3 tbsp vegan margarine
- 2 tbsp solid coconut oil the non hydrogenated will result in coconut cornbread, so choose wisely which kind. If not, use shortening or all margarine or all butter -vegan obv.
- 1 c almond/soy/rice milk
- 1 tbsp lemon juice or apple cider vinegar
Instructions
- Mix dry
- Cut in fat until coarsely texture
- Stir in milk and juice
- Spray coat pan/skillet/griddle
- Drop batter and cook til nicely brown on both sides
