The Joy of Vegan Baking Cookbook
Vegan WOW Cornbread
Servings/Yield
9 servings
GREAT cornbread! NOMNOMNOM
1 ½ cups nondairy milk, Prefer: Almond, plain
1 ½ tablespoons distilled white vinegar
1 cup cornmeal , WATCH OUT – some corn meal has beef in the box!)
1 cup unbleached all-purpose flour
3 tablespoons granulated sugar
½ teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 tablespoons canola oil
½ to 1 cup whole kernal corn, (Optional… but not really)
Method
PREHEAT OVEN to 425 degrees f/220 c.
Lightly oil a 9×9 inch baking dish.
In a small bowl, combine milk and vinegar and set aside (essentially making butter milk or sour milk, but vegan).
Mix the cornmeal, flour, sugar, salt, baking powder, and baking soda in a large bowl. Add the milk and vinegar mixture as well as the oil. If adding the corn kernels, now is the time to do so.
Stir until just blended. Spread the batter evenly in the prepared baking dish.
Bake until the top is golden brown, 25-30 minutes.
You may serve it at room temperature, but it’s most delectable hot out of the oven.
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