Cornbread Recipe #101926
This cornbread, made without eggs, is delicious, and slightly more moist than traditional cornbread.
by SnowHat
45 min | 15 min prep
SERVES 8
- 1 1/2 cups soymilk
- 1 1/2 tablespoons vinegar
- 1 cup cornmeal
- 1 cup unbleached all-purpose flour or whole wheat pastry flour
- 2 tablespoons raw sugar or other artificial 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.
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5 stars