Vegan Cornbread
It’s hard to go wrong with cornbread as a satisfying accompaniment to chili. This recipe makes a rustic, hearty type of cornbread.
Ingredients
- 1 cup whole wheat flour sifted (sifting makes the batter a bit lighter).
- 1 cup medium-grind cornmeal.
- 2 teaspoons baking powder.
- ½ teaspoon salt.
- ¼ teaspoon baking soda.
- 1 cup soy “buttermilk.”
- 1 egg equivalent.
- ¼ cup melted vegan butter
Instructions
- Preheat oven to 400℉. Grease a 9-by-13 inch loaf pan. In a large bowl, whisk together flour, cornmeal, baking powder, salt and baking soda. In a medium bowl, whisk together the soy milk, egg equivalent and melted vegan butter. Add the wet ingredients to the dry ones and mix until just combined. For best results, do not overmix the batter.
- Pour the batter into the prepared pan and smooth out the top so it’s even. Bake for 25 minutes, or until the top is golden brown. Let cool in the pan for 10 minutes, and then slide a butter knife along the edges to release the bread from the pan. Slice, and serve with vegan butter, if you wish.
