Dairy-Free & Nut-Free Mealie Bread

Ingredients

• 1 cup All-Purpose Flour
• 1 cup Cornmeal
• 1/2 cup Sugar
• 2 teaspoons Baking Powder
• 1/2 teaspoon Salt
• 2 large Eggs
• 1 cup Dairy-Free Milk (e.g., oat milk)
• 1/4 cup Vegetable Oil
• 1 can (300g) Creamed Corn
• 1 can (300g) Whole Kernel Corn, drained

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 175°C. Lightly grease a 22.86 × 33.02 cm baking pan with a small amount of the 1/4 cup Vegetable Oil, then dust it with a small amount of the 1 cup All-Purpose Flour, tapping out any excess.
2. 2In a large bowl, combine the remaining 1 cup All-Purpose Flour, 1 cup Cornmeal, 1/2 cup Sugar, 2 teaspoons Baking Powder, and 1/2 teaspoon Salt. Whisk these dry ingredients together until they are well mixed.
3. 3In a separate medium-sized bowl, beat the 2 large Eggs until they are well blended. Add the remaining 1/4 cup Vegetable Oil and the 1 cup Dairy-Free Milk to the beaten eggs, and whisk everything together until thoroughly combined.
4. 4Pour the wet ingredient mixture from the medium bowl into the large bowl with the dry ingredients. Stir gently with a spoon or spatula until the ingredients are just combined and no dry streaks of flour remain; be careful not to overmix the batter.
5. 5Add the 1 can (300 g) Creamed Corn and the 1 can (300 g) Whole Kernel Corn (which should be drained) to the batter. Gently fold these into the mixture until they are evenly distributed.
6. 6Pour the prepared batter into the greased and floured 22.86 × 33.02 cm baking pan, spreading it evenly across the bottom. Bake for 40-45 minutes in the preheated oven at 175°C, or until a wooden skewer inserted into the center of the bread comes out clean.
7. 7Once baked, remove the pan from the oven and place it on a wire rack. Let the mealie bread cool slightly in the pan for at least 10-15 minutes before cutting it into portions and serving.

Substitutions

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