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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
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This is a delicious basic vegan cornbread. It is moist and crunchy and corntastic. It is not a sweet bread, but a bread to be savored with soup. For best results, use old-fashioned cornmeal. Recipe by Isa Chandra Moskowitz from the Post Punk Kitchen. Read more . . Ingredients:
2 cups cornmeal |
1 cup unbleached all-purpose flour |
2 teaspoon baking powder |
1/3 cup canola oil |
2 tablespoons maple syrup |
2 cups soymilk |
2 teaspoons apple cider vinegar |
1/2 teaspoon salt |
Directions:
1. Preheat oven to 350, line a 9x13 baking pan with parchment paper or spray the bottom lightly with non-stick cooking spray.
2. In a medium bowl, wisk together the soymilk and the vinegar and set aside.
3. In a large bowl, sift together the dry ingredients (cornmeal, flour, baking powder and salt).
4. Add the oil and maple syrup to the soymilk mixture. Wisk with a wire wisk or a fork until it is foamy and bubbly, about 2 minutes.
5. Pour the wet ingredient into the dry and mix together using a large wooden spoon or a firm spatula. Pour batter into the prepared baking pan and bake 30-35 minutes, until a toothpick inserted into the center comes out clean.
6. Slice into squares and serve warm or store in an airtight container.
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