Ingredients
-
1 1/2
-
1 1/2
-
1
-
1
-
2
-
3/4
-
1
-
1/2
-
2
-
-
-
-
-
-
Directions
Sweet & Salty Vegan Cornbread,This cornbread, made without eggs, is delicious, and slightly more moist than traditional cornbread.,This needs 1-2 eggs. Mine didn’t rise hardly at all.,Made muffins out of it, they all got eaten fast! Our store only stocks Martha White “Hot Rize” cornmeal, so I omitted the baking powder and baking soda.
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Steps
|
1
Done
|
Preheat Oven to 425f. |
|
2
Done
|
Combine Soymilk and Vinegar and Let Stand. |
|
3
Done
|
Mix Dry Ingredients in a Large Bowl. |
|
4
Done
|
Add the Soymilk Mixture and the Oil, and Stir Until Just Blended. |
|
5
Done
|
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
Done
|
Serve Hot. |
