Cook’s Notes: The almond milk lends nutty overtones to this cornbread. Of course, you can use lowfat milk instead of the almond milk. Eat squares of this warm with butter (or margarine) and maple syrup.
1.5 cups cornmeal
1.5 cups unbleached flour or all-purpose flour
3 Tablespoons sugar
1 Tablespoon baking powder
3/4 tsp baking soda
1.5 tsp salt
2 cups unsweetened almond milk
2 Tablespoons apple cider vinegar
3 Tablespoons olive oil
Heat the oven to 425F. Lightly oil an 8 x 8-inch baking pan and set aside. In a large bowl, stir together the dry ingredients (cornmeal to salt). Add the almond milk, vinegar, and oil. Stir until just combined. Pour evenly into pan and bake for 25 to 30 minutes. Test for doneness with a toothpick. Cool the cornbread on a rack for 10 to 15 minutes before slicing.
Adapted from a recipe by Wolffie in La Dolce Vegan.