Corn Bread

Makes 8 to 10 pieces

  • 2 teaspoons apple cider vinegar
  • 2 cups soy or almond (plain) milk
  • 1 1/2 cups finely ground white or yellow cornmeal, or corn flour
  • 1 cup all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 6 tablespoons organic sugar
  • 1/4 cup corn kernels (option)
  • 1/3 cup canola oil
  1. Preheat your oven to 400° F.
  2. Whisk the apple cider vinegar and soy or almond milk together vigorously and set it aside.
  3. In a large mixing bowl, whisk together the cornmeal, flour, baking soda, salt, and sugar.
  4. Add the oil to the soy milk mixture and then add the wet ingredients to the dry ones, mixing until they are totally incorporated.  Add corn kernels if using.
  5. Pour the mixture into an 8 x 8-inch square baking dish and bake for 30-35 minutes, or until the top of the cornbread is firm and the edges are turning golden. Allow the bread to cool before cutting it into squares and serving.