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Moist Vegan Cornbread

Directions

Ingredients :

2 cups soy milk

2 teaspoons apple cider vinegar

2 cups cornmeal

1 cup all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

⅓ cup canola oil

2 tablespoons maple syrup

1 cup frozen corn kernels

Methods :

Preheat oven to 350 degrees F (175 degrees C). Place a greased, 10-inch cast iron skillet in the preheating oven.

Mix soy milk and vinegar together in a bowl. Let stand until curdled, about 5 minutes.

Mix cornmeal, flour, baking powder, and salt together in a bowl.

Pour oil and maple syrup into the soy milk mixture. Whisk with a fork until foamy, about 3 minutes. Pour over cornmeal mixture and mix until combined. Fold in corn kernels. Pour batter into the hot skillet.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 35 minutes. Slice into squares or wedges.

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Appetizer & Snack Recipes	Bread Recipes
Breakfast and Brunch Recipes	Cooking Style

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