This is a great cornbread recipe, that just happens to be vegan!
CLASSIC VEGAN CORNBREAD
1 C cornmeal
1 C unbleached all-purpose flour (white or whole wheat)
2 T sugar
1 T plus 1 t baking powder
3/4 t sea salt
1 1/4 C unsweetened soy milk
2 T white vinegar
1/4 C canola oil
Preheat Oven to 425
Mix the cornmeal, flour, sugar, baking powder and salt until thoroughly combined.
Mix white vinegar and soy milk together.
Add oil to the vinegar and soy milk and blend well.
Create a well in the center of dry ingredients and pour in the mixed wet ingredients.
Mix until there are no lumps left.
Option: Add 3/4 cup of drained whole kernel canned corn.
Transfer to cast iron skillet, pan (8 x 8), or muffin tins.
Bake about 20 minutes – until a toothpick comes out clean.