Vegan Cornbread - Hebrew Earthmama
 
Cornbread

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
Preheat oven to 425°F.

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.

7/11/2012 03:18:40

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9/24/2012 14:33:24

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