Moist Vegan Cornbread

Name: Moist Vegan Cornbread
Total time: 40
Yield: 12
Ingredients: 2 cups soy milk; 2 teaspoons apple cider vinegar; 2 cups cornmeal; 1 cup all-purpose flour; 2 teaspoons baking powder; ½ teaspoon salt; ⅓ cup canola oil; 2 tablespoons maple syrup; 1 cup frozen corn kernels

Recipe by Caiti Ann from allrecipes.com

Dinner 40 Mins.

Ingredients

12 servings

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2 cups soy milk
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2 teaspoons apple cider vinegar
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2 cups cornmeal
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1 cup all-purpose flour
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2 teaspoons baking powder

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½ teaspoon salt
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⅓ cup canola oil
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2 tablespoons maple syrup
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1 cup frozen corn kernels

Instructions

Preheat oven to 350 degrees F (175 degrees C). Place a greased, 10-inch cast iron skillet in the preheating oven.
Mix soy milk and vinegar together in a bowl. Let stand until curdled, about 5 minutes.
Mix cornmeal, flour, baking powder, and salt together in a bowl.
Pour oil and maple syrup into the soy milk mixture. Whisk with a fork until foamy, about 3 minutes. Pour over cornmeal mixture and mix until combined. Fold in corn kernels. Pour batter into the hot skillet.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 35 minutes. Slice into squares or wedges.