This cornbread, made without eggs, is delicious, and slightly more moist than traditional cornbread. (Serves 8)
- 1-1/2 cups soymilk
- 1-1/2 tablespoons vinegar
- 1 cup cornmeal
- 1 cup unbleached all-purpose or whole wheat pastry flour
- 2 tablespoons raw sugar or other sweetener
- 3/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 tablespoons oil
Combine soymilk and vinegar and let stand.
Mix dry ingredients in a large bowl. Add the soymilk mixture and the oil, and stir until just blended.
Spread the batter into a nonstick or lightly oil-sprayed 9-inch square baking dish, and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Serve hot.
Recipe from Food for Life, by Neal Barnard, M.D.