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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This cornbread, made without eggs, is delicious, and slightly more moist than traditional cornbread. Ingredients:
1 1/2 cups soymilk |
1 1/2 tablespoons vinegar |
1 cup cornmeal |
1 cup unbleached all-purpose flour or 1 cup whole wheat pastry flour |
2 tablespoons raw sugar or 2 tablespoons other artificial sweetener |
3/4 teaspoon salt |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
2 tablespoons oil |
Directions:
1. Preheat oven to 425°F.
2. Combine soymilk and vinegar and let stand.
3. Mix dry ingredients in a large bowl.
4. Add the soymilk mixture and the oil, and stir until just blended.
5. Spread the batter into a nonstick or lightly oil-sprayed 9-inch square baking dish, and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
6. Serve hot.
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