Description
I don't like dry cornbread. This vegan version is tasty, and moist. It does not last long, however, so you do need to eat it within 2 days.
Ingredients
- Maple Syrup
- Canola Oil
- Plain Soymilk
- Whole Wheat Flour
- Cornmeal
- Baking Powder
- Kosher Salt
Instructions
- Heat oven to 350 degrees
- Stir first three ingredients together
- In another bowl whisk together the flour, cornmeal, baking powder and salt
- Regular salt will work as well
- Mix wet and dry ingredients together and pour into a greased 9×9 square pan
- Bake for 35 minutes at 350, until tester comes out clean