Recipe: Vegan Cornbread

Dang good. Fairly dense. Awesome with black-eyed peas.

“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.”

VEGAN CORNBREAD

Makes 12 to 16 squares

2 C cornmeal
1 C flour
2 tsp baking powder
1/3 C canola oil
2 Tbsp maple syrup
2 C soy milk
2 tsp apple cider vinegar
½ tsp salt

Preheat oven to 350o. Line a 9×13 baking pan with parchment paper or spray the bottom lightly with non-stick cooking spray. In a medium bowl, whisk together soy milk and vinegar. In a large bowl, sift together cornmeal, flour, baking powder and salt. Add oil and maple syrup to soy milk mixture, and whisk mixture with a wire whisk or a fork until foamy and bubbly, about 2 minutes.

Pour wet ingredient into dry ingredients, 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. Store in an airtight container.