Sweet & Salty Vegan Cornbread

This cornbread, made without eggs, is delicious, and slightly more moist than traditional cornbread.

• Ready In: 45 mins
• Serves: 8

Ingredients

• 1 1⁄2 cups soymilk
• 1 1⁄2 tablespoons vinegar
• 1  cup cornmeal
• 1  cup unbleached all-purpose flour or 1  cup whole wheat pastry flour
• 2  tablespoons raw sugar or 2  tablespoons  other artificial sweetener
• 3⁄4 teaspoon salt
• 1  teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 2  tablespoons  oil

Directions

1. Preheat oven to 425°F.
2. Combine soymilk and vinegar and let stand.
3. Mix dry ingredients in a large bowl.
4. Add the soymilk mixture and the oil, and stir until just blended.
5. Spread the batter into a nonstick or lightly oil-sprayed 9-inch square baking dish, and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
6. Serve hot.