Sweet & Salty Vegan Cornbread

Description: This cornbread, made without eggs, is delicious, and slightly more moist than traditional cornbread.

Ingredients:

• 1 1/2 cups soymilk
• 1 1/2 tablespoons vinegar
• 1 cup cornmeal
• 1 cup unbleached all-purpose flour or 1 cup whole wheat pastry flour
• 2 tablespoons raw sugar or 2 tablespoons other artificial sweetener
• 3/4 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 tablespoons oil

Steps:

1. Preheat oven to 425°F.
2. Combine soymilk and vinegar and let stand.
3. Mix dry ingredients in a large bowl.
4. Add the soymilk mixture and the oil, and stir until just blended.
5. 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. Serve hot.