Moist Vegan Cornbread

Name: Moist Vegan Cornbread
Ingredients: 2 cups soy milk; 2 teaspoons apple cider vinegar; 2 cups cornmeal; 1 cup all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 1/3 cup canola oil; 2 tablespoons maple syrup; 1 cup frozen corn kernels

9 ingredients

5 steps

Ingredients

2 cups soy milk
2 teaspoons apple cider vinegar
2 cups cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup canola oil
2 tablespoons maple syrup
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.