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| The first step in Cajun Cornbread Stuffing |
“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 (or other vegetable) oil
2 Tbsp maple syrup
2 C soy milk (or almond milk)
2 tsp apple cider vinegar
½ tsp salt
Preheat oven to 350o. Spray a 9×13 baking pan 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 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.
VEGAN CORNBREAD
Makes 12 to 16 squares
2 C cornmeal
1 C flour
2 tsp baking powder
1/3 C canola (or other vegetable) oil
2 Tbsp maple syrup
2 C soy milk (or almond milk)
2 tsp apple cider vinegar
½ tsp salt
Preheat oven to 350o. Spray a 9×13 baking pan 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 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.
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