Recipes
Cornbread
(Serves 8)
This cornbread, made without eggs, is delicious, and slightly more
moist than traditional cornbread.
1-1/2 cups soymilk
1-1/2 tablespoons vinegar
1 cup cornmeal
1 cup unbleached all-purpose or whole wheat pastry flour
2 tablespoons raw sugar or other sweetener
3/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons oil
Preheat oven to 425F.
Combine soymilk and vinegar and let stand. Mix dry ingredients
in a large bowl. Add the soymilk mixture and the oil, and stir until
just blended. Spread the batter into a nonstick or lightly oil-sprayed
9-inch square baking dish, and bake for 25 to 30 minutes, or until
a toothpick inserted in the center comes out clean. Serve hot.
Recipe from Food
for Life, by Neal Barnard, M.D.
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