The Joy of Vegan Baking Cookbook
\nVegan WOW Cornbread<\/p>\n
Servings\/Yield<\/p>\n
9 servings
\nGREAT cornbread! NOMNOMNOM<\/p>\n
1 \u00bd cups nondairy milk, Prefer: Almond, plain
\n1 \u00bd tablespoons distilled white vinegar
\n1 cup cornmeal , WATCH OUT – some corn meal has beef in the box!)
\n1 cup unbleached all-purpose flour
\n3 tablespoons granulated sugar
\n\u00bd teaspoon salt
\n1 teaspoon baking powder
\n1 teaspoon baking soda
\n2 tablespoons canola oil
\n\u00bd to 1 cup whole kernal corn, (Optional… but not really)
\nMethod<\/p>\n
PREHEAT OVEN to 425 degrees f\/220 c.<\/p>\n
Lightly oil a 9×9 inch baking dish.<\/p>\n
In a small bowl, combine milk and vinegar and set aside (essentially making butter milk or sour milk, but vegan).<\/p>\n
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.<\/p>\n
Stir until just blended. Spread the batter evenly in the prepared baking dish.<\/p>\n
Bake until the top is golden brown, 25-30 minutes.<\/p>\n
You may serve it at room temperature, but it’s most delectable hot out of the oven.<\/p>\n
BUY THE BOOK: The Joy of Vegan Baking… it’s amazing!!!<\/p>\n","protected":false},"excerpt":{"rendered":"
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