Vegan Old-Fashioned Cornbread

Azuki!'s Note:

This tastes like the thick, crumbly, bacony cornbread my great-grandma used to make. It does not taste like that yellow-cake cornbread that's so popular now. It's a good match for a robust vegan chili.

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Yield: 8 slices

• 1 cup unbleached all-purpose flour
• 1 1/2 cups cornmeal
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1/8 teaspoon cayenne
• 1 1/3 cups soymilk
• 1/2 cup canola oil
• 1 teaspoon apple cider vinegar

Directions:

1. Combine all dry ingredients.
2. Make a well in dry ingredients, and stir together all wet ingredients.
3. Mix all wet and dry ingredients just until blended.
4. Pour and spread mixture in a lightly oiled 10-inch cast-iron skillet.
5. Bake in a 350-degree oven for about 30 minutes or until edges are just turning golden brown.