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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 9 |
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This cornbread recipe was used at the VNA's Mad Veggie Scientist Chili cook-off booth in 2007. Ingredients:
1 1/2 cups unsweetened soymilk |
1 1/2 tablespoons vinegar |
1 cup cornmeal |
1 cup whole wheat pastry flour |
2 tablespoons raw sugar |
1 teaspoon raw sugar |
3/4 teaspoon sea salt |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
2 tablespoons olive oil |
Directions:
1. Preheat oven to 425.
2. Lightly oil a 9-inch square baking dish.
3. Combine soymilk and vinegar and let stand.
4. In a large bowl, mix dry ingredients.
5. Add soymilk mixture and oil.
6. Stir just until blended.
7. Spread the batter into pan.
8. Bake for 20-30 minutes, or until a toothpick inserted in the center comes out clean.
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