Classic Cornbread

Another winning PPK recipe, this awesome animal-free version of the Southern staple accompanies a variety of dishes, and has been repeatedly validated with the ‘is this really vegan?!’ suspicion. It’s a perfect accompaniment to theAromatic Curried-Chili with a peppery glass of red.

The last time I made this I used a glass pan, and strangely it had more moisture than previous attempts, when glass supposedly creates a drier product. Whatever works, but make sure you don’t over-bake…too baked is never fun.

Ingredients:

2 cups of organic cornmeal

1 cup of unbleached all-purpose flour

2 tsp baking powder

1/3 cup canola oil

2 tbsp maple syrup

2 cups soymilk

2 tsp apple cider vinegar

1/2 tsp salt

sprinkling of rock salt, paprika and cayenne pepper

Method:

Preheat oven to 350 and grease a 9×13 baking pan.

In a medium bowl, whisk together the soy milk and vinegar and set aside.

In a large bowl, sift together the cornmeal, flour, baking powder and salt. Add the oil and maples syrup to the soymilk mixture. Wisk until it’s foamy and bubbly, about 2 minutes.

Pour the wet ingredients in to the dry and mix together using a large wooden spoon. Pour the batter into a large baking pan, sprinkle with paprika, rock salt and cayenne (easy on the cayenne) and bake for 30-35 minutes. Use the toothpick trick to verify when it’s baked through. Serve hot and dip in your favourite stew or savour on its own.

~The Vegan Project

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