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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 8 |
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I don't like dry cornbread. This vegan version is tasty, and moist. It does not last long, however, so you do need to eat it within 2 days. Ingredients:
2/3 cup maple syrup |
1/3 cup canola oil |
1 cup plain soymilk |
1 cup whole wheat flour |
1 cup fine cornmeal |
1 tablespoon baking powder |
1 teaspoon kosher salt |
Directions:
1. Heat oven to 350 degrees.
2. Stir first three ingredients together.
3. In another bowl whisk together the flour, cornmeal, baking powder and salt. Regular salt will work as well.
4. Mix wet and dry ingredients together and pour into a greased 9x9 square pan. Bake for 35 minutes at 350 (or in miniloaf or muffin pans for about 25 minutes), until tester comes out clean.
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