Crazy Cornbread (Vegan)

This cornbread recipe is adapted from the Crazy Cake recipe popular during the Great Depression. It uses baking soda and vinegar to rise, and doesn't require eggs.

• Ready In: 40 mins
• Yields: 2 dozen

Ingredients

• 2  cups all-purpose flour
• 1 1⁄2 cups cornmeal
• 2⁄3 cup sugar
• 1  teaspoon salt
• 2  teaspoons baking soda
• 3⁄4 cup  vegetable oil
• 2  tablespoons distilled white vinegar
• 2  teaspoons vanilla extract
• 1  cup cold water
• 1  cup non-dairy milk substitute, of your choice
• 1⁄4 cup maple syrup
• 2  cups frozen corn kernels
• 5  drops  hot sauce, adjust to taste

Directions

1. Preheat oven to 450°F.
2. Grease muffin tins or baking pan with a heavy coating of shortening.
3. Heat pans in the oven while you mix up the batter.
4. When the batter is done, **** turn the oven down to 350 F **** and pour the batter into the hot pans.
5. Bake muffins around 20 minutes or a full bread for around 30 minutes. It's done when the top is just beginning to brown and a toothpick comes out clean.