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Appetizers, Dips & Side Dishes

Garden Cornbread

Garden Cornbread

Appetizers, Dips & Side Dishes

Garden Cornbread

PREP TIME: 45 minutes
COOK TIME: 1 - 1.5 hours
SERVINGS: 24 slices
INGREDIENTS
  • 3 3/4 cup Zucchini, grated
  • 1 1/2 tbsp Salt Kosher
  • 3 cups Silk Almondmilk original, unsweetened
  • 4 1/2 tbsp Vinegar white, distilled
  • 3/4 cup Sugar granulated
  • 3/4 cup Margarine dairy free melted
  • 6 each Eggs large
  • 1 1/2 cup Sun-Dried Tomatoes in oil diced
  • 3 cup Carrots peeled, shredded
  • 3 tbsp Thyme dried
  • 6 tbsp Parsley fresh
  • 6 tbsp Chives fresh
  • 3 1/3 cup Cornmeal yellow
  • 3 1/3 cup Flour all purpose
  • 1 1/2 tbsp Baking Powder
  • 1 1/2 tsp Baking Soda
Silk Almondmilk, Unsweetened, 32oz
Silk Almondmilk, Unsweetened, 32oz
Learn more
DIRECTIONS
  • Mix zucchini and salt together and place in a strainer for 15-20 minutes. Squeeze dry.
  • Add vinegar to soymilk. Whisk together and let sit for 10 minutes.
  • In a large mixing bowl, whisk together zucchini, soymilk, sugar, butter, eggs, sun-dried tomatoes, carrots, and herbs.
  • In a separate bowl, whisk together cornmeal, flour, baking powder, and baking soda.
  • Add dry ingredients to liquid ingredients and mix just until combined.
  • Scoop into three well greased loaf pans.
  • Bake at 325° for 70-80 minutes or until cooked through.
  • Cut each loaf into 8 slices for serving.
Silk Almondmilk, Unsweetened, 32oz
Silk Almondmilk, Unsweetened, 32oz
Learn more

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