Crazy Cornbread (Vegan)

Name: Crazy Cornbread (Vegan)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 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

Submitted by laundrycrisis

"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."

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Ready In:: 40mins
Ingredients:: 13
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

Preheat oven to 450°F.
Grease muffin tins or baking pan with a heavy coating of shortening.
Heat pans in the oven while you mix up the batter.
When the batter is done, **** turn the oven down to 350 F **** and pour the batter into the hot pans.
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.