This is a delicious basic vegan cornbread. It is moist and crunchy and corntastic. It is not a sweet bread, but a bread to be savored with soup or smothered with guacamole. For best results, use old-fashioned cornmeal.
2 cups cornmeal
1 cup unbleached all-purpose 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
Preheat oven to 350, line a 9×13 baking pan with parchment paper or spray the bottom lightly with non-stick cooking spray.
In a medium bowl, wisk together the soymilk and the vinegar and set aside.
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, about 2 minutes.
Pour the wet ingredient into the dry and mix together using a large wooden spoon or a firm spatula. Pour batter into the prepared baking pan and bake 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.