Vegan Cornbread

(from corimorenbergdotcom’s recipe box)

I used corn grits instead of cornmeal. Worked great. Served with veggie butter spread and maple syrup like a dessert.

Source: The Post Punk Kitchen Website

Serves 14 people

Categories: Baked Goods - breads

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 9×13 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. Slice into squares and serve warm or store in an airtight container.

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