Tuesday, November 5, 2013

Recipe: Vegan Cornbread

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.” 

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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