Ingredients

• 2 cups cornmeal*

• 1 cup unbleached 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

Here is a recipe I have grown fond of, using Alishan’s cornmeal. The vegan recipe is tried and tested and creates a flavourful, if slightly crumbly cornbread. The non-vegan is taken from Bob’s Red Mill’s homepage (the supplier of our cake mixes).

*If you would like a more bread-like cornbread switch the flour and cornmeal round; 1 cup cornmeal to 2 cups of flour. I also used our whole wheat bread flour (G01) and that worked well though the mix needed a touch of water. You should have a something like a thick batter rather than a stiffer cake mix.

Method

Preheat oven to 180, line a baking pan with parchment paper or spray the bottom lightly with non-stick cooking spray. Cornbread really does stick to tins so be really careful when lining/greasing your tin (I always lose the bottom which is why there’s no photo yet!)

In a medium bowl, wisk together the soymilk and the vinegar and set aside. Then, in a large bowl, sift together the dry ingredients (cornmeal, flour, baking powder and salt). Add the oil and maple syrup to the soymilk mixture. Wisk with a wire wisk or a fork until it is foamy and bubbly, for about 2 minutes. Pour the wet ingredient into the dry and mix together. Pour the batter into the prepared baking pan and bake for 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 (I have also frozen it with no ill effects).

Non Vegan Version.
Ingredients

• 2 cups cornmeal

• 1 cup flour

• 1 tbsp sugar

• 4 tsp baking powder (this seems rather a lot to me and you may want to reduce it slightly)

• 1 tsp sea salt

• 1 egg

• enough milk to form a batter

Method

Preheat the oven to 200 degrees. Grease a baking pan and place in the oven to warm it.

Combine all the dry ingredients. Add enough egg and milk to make a thin batter. Pour into the hot tin and bake for 25 mins or until golden.