Vegan Roasted Cornbread

I love cornbread, but the mixes are packed with chemicals and I wanted to find a good recipe that didn’t use eggs, but still tasted great. After a few attempts, I found this one. With a little modification, I came up with a dense tasty cornbread which is slightly sweet, and has fantastic corn flavor. Thanks to the Post Punk Kitchen for this recipe.

Ingredients

1 cup of  frozen Yellow Corn kernels, roasted in 1 Tbsp of vegetable oil. (This takes about 7-8 minutes. Don’t stir to often, or it won’t brown).
2 cups Soy Milk
2 tsp Cider Vinegar
2 cups Yellow Corn Meal
1 cup All Purpose Flour
2 tsp Baking Powder
1/4 cup of Sugar
1/2 tsp Salt
1/3 cup of Vegetable Oil
2 Tbsp of Maple Syrup, optional and only if you want it a bit sweeter.
1 tsp Cayenne Pepper, if you want it a bit spicy.

Preheat your oven to 350 degrees. Lightly grease a 9 x 13 inch metal baking pan. Don’t use a glass Pyrex type pan.

Put your cider vinegar into your soy milk and let it set for at least 4 minutes.

Combine all of your dry ingredients and then add your soy milk mixture and other wet ingredients and gently combine until just moistened. Too much mixing will make it tough. Fold in your roasted corn and transfer to the baking pan. 

Put in oven and bake for 30 minutes. Do not over bake. Let it cool and slice and serve with butter/Earth Balance.

This is perfect with veggie chili or collard greens.