This delicious vegan cornbread is delicious and easy to make. It's both moist and crunchy. It is not a sweet bread, but a bread to be savored with soup or smothered with guacamole. You can even use it to make cornbread stuffing. For best results, use old-fashioned cornmeal.
This recipe comes to us from Jewish Veg supporter Isa Chandra Moskowitz and her popular Website Post Punk Kitchen.
Preheat oven to 350, line a 9×13 baking pan with parchment paper or spray the bottom lightly with non-stick cooking spray.
In a medium bowl, wisk together the soymilk and the vinegar and set aside.
In a large bowl, sift together the dry ingredients (cornmeal, flour, baking powder and salt).
Add the oil and maple syrup to the soymilk mixture. Whisk with a wire whisk or a fork until it is foamy and bubbly, about 2 minutes. Pour the wet ingredient into the dry and mix together using a large wooden spoon or a firm spatula.
Pour batter into the prepared baking pan and bake 30-35 minutes, until a toothpick inserted into the center comes out clean.
Slice into squares and serve warm or store in an airtight container.