Vegan Cornbread with Sage

2 cups cornmeal
1 cup unbleached all-purpose flour
2 teaspoon baking powder
1/3 cup canola oil
2 tablespoons maple syrup
2 cups soymilk
2 teaspoons apple cider vinegar
1/2 teaspoon salt
corn kernels from two ears of corn
1/4 cup fresh sage, coarsely chopped

1. Preheat oven to 350 F and line a 9×13 baking pan with parchment paper or oil the bottom of the pan.

2. In a medium bowl, wisk together the soymilk and the vinegar and set aside.

3. In a large bowl, sift together the dry ingredients. Add the oil and maple syrup to the soymilk mixture. Wisk with a wire wisk until it is foamy and bubbly, about 2 minutes.

4. Pour the wet ingredient into the dry and mix together. Add the corn and the sage and stir to combine. Pour batter into the prepared baking pan and bake 30-35 minutes, until a toothpick inserted into the center comes out clean. Slice into squares and serve warm or store in an airtight container.

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