Vegan Cornbread Recipe (not just a mix by itself) - TNT

[Guest guest]

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Vegan Cornbread

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

 

 

 

 

Preheat oven to 350, line a 9x13 baking pan with parchment paper or

spray the bottom lightly with non-stick cooking spray.

 

In a medium bowl, wisk together the soymilk and the vinegar and set

aside.

 

In a large bowl, sift together the dry ingredients (cornmeal, flour,

baking powder and salt).

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.

 

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.

 

prep time: 10-15 minutes

cooking time: 30-35 minutes

makes 12-16 squares

 

Source: Submitted by Isa to PostPunkKitchen

Formatted by Chupa Babi: 12.20.07

 

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 or smothered with guacamole. For best results, use old-

fashioned cornmeal.

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[Guest guest]

Love this recipe! I use coarse ground cornmeal for an extra crunch!

Cyndy