Cornbread
This cornbread, made without eggs, is delicious, and slightly more moist than traditional cornbread. (Serves 8)
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.
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.