Ingredients
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2 teaspoons apple cider vinegar
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2 cups soy milk
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1/3 cup canola oil
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1 ½ cups finely ground white or yellow cornmeal, or corn flour
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1 cup all-purpose flour
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2 teaspoons baking soda
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1 teaspoon salt
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2-4 tablespoon sugar (optional)
Instructions
- Preheat your oven to 400° F.
- Whisk the apple cider vinegar and soy milk together vigorously and set it aside.
- In a large mixing bowl, whisk together the cornmeal, flour, baking soda, salt, and sugar.
- Add the oil to the soy milk mixture and then add the wet ingredients to the dry ones, mixing until they are totally incorporated.
- Pour the mixture into an 8 x 8-inch square baking dish or muffin tin (fill muffin tin ⅔ full) and bake for 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 or allow to cool before removing from muffin tins.
How much sugar goes in this recipe?
2-4 tablespoons of sugar goes into this recipe, but sugar is an optional ingredient.