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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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/those-southern-staples-–-biscuits-and-cornbread/ Ingredients:
1 cup full-fat soy milk (unsweetened preferred, but regular okay.) |
1 tablespoon apple cider vinegar |
3/4 cup safflower or canola oil |
1 1/2 cups cornmeal (white or yellow) |
3/4 cup whole wheat pastry or unbleached all-purpose flour |
1 tablespoon ener-g egg replacer powder |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
Directions:
1. Preheat oven to 450 F.
2. Mix soy milk and vinegar – let sour. It will look lumpy and clabbered, like buttermilk.
3. Pour safflower oil into a cast-iron pan. Let it heat in the oven while you mix dry ingredients in a large mixing bowl. (If you don’t have a cast-iron pan, use an 8″ round cake pan or an 8″ X 8″ square pan.)
4. Pour oil into a well in the dry ingredients. Add the soured soymilk – mix quickly. Batter should be like thick cake batter. If too dry, add more soy milk (doesn’t have to be soured).
5. Pour batter in hot pan, place back in oven and bake until golden and crusty – about 20-25 minutes.
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