This dairy-free version of the sweet, southern classic is always a welcome side to family dinners and holidays alike. Served with a hearty stew like this vegan three-bean chili this cornbread just turns an ordinary meal into a celebration of color and comfort.
Makes one 8" x 8" pan
Ingredients:
- 1 stick (1/2 cup) dairy-free soy margarine, melted
- 1/2 cup white granulated sugar
- 1/4 cup brown sugar, packed
- 2 large eggs
- 1 cup plain almond milk or soy milk
- 2 t. apple cider vinegar
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1/2 t. baking soda
- 1/4 t. salt
Preparation:
1. Preheat the oven to 375 F. Lightly oil an 8" x 8" square cake pan and set aside.
2. In a medium-sized mixing bowl, mix the melted soy margarine with the sugars until well combine. In quick motions, whisk in the eggs, almond milk and cider vinegar until combined. Set aside.
3. In a small mixing bowl, sift together the flour, cornmeal, baking soda and salt until combined. Add to the wet ingredients, stirring until just combined. Pour batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Serve warm.
