vegan corn bread
modified recipe from post punk kitchen
ingredients
- 2 cups cornmeal
- 1 cup unbleached all-purpose flour
- 2 teaspoon baking powder
- 1/3 cup canola or vegetable oil
- 2 tablespoons maple syrup
- 2 cups soymilk
- 2 teaspoons apple cider vinegar
- 1/2 teaspoon salt
directions
Preheat oven to 350, line a 9x13 baking pan with parchment paper i used a muffin tin and spray the bottom lightly with non-stick cooking spray.
In a medium bowl, whisk together the soy-milk 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 soy-milk mixture. Whisk 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.
