Moist Vegan Cornbread
Description
This moist vegan cornbread with soy milk, canola oil, and frozen corn kernels is a snap to make in a cast iron skillet and great with soup.
Ingredients
•
2 cups soy milk
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2 teaspoons apple cider vinegar
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2 cups cornmeal
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1 cup all-purpose flour
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2 teaspoons baking powder
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1/2 teaspoon salt
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1/3 cup canola oil
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2 tablespoons maple syrup
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1 cup frozen corn kernels
Directions
1
Preheat oven to 350 degrees F (175 degrees C). Place a greased, 10-inch cast iron skillet in the preheating oven.
2
Mix soy milk and vinegar together in a bowl. Let stand until curdled, about 5 minutes.
3
Mix cornmeal, flour, baking powder, and salt together in a bowl.
4
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.
5
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 35 minutes. Slice into squares or wedges.