Cornbread

(Serves 8)

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

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

Preheat oven to 425F.

Combine soymilk and vinegar and let stand. Mix dry ingredients in a large bowl. Add the soymilk mixture and the oil, and stir until just blended. 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. Serve hot.

Recipe from Food for Life, by Neal Barnard, M.D.

Originally published on PCRM.org and republished with permission