How to make it

  • Preheat oven to 350, line a 9x13 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.

Reviews & Comments 3

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  • ecoenergygirl 7 years ago
    I make this fairly often.
    I never have soymilk, and this is great with plain, unsweetened almond milk. I also use agave nectar as a sweetener, since it is cheaper and I'm from the southwest and maple is a rare treat.
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  • PeasantChef 7 years ago
    For a gluten free option, I replaced the flour with 2/3 cup Millet flour and 1/3 cup cornmeal (so the total cornmeal portion was 2 1/3 cups). The bread didn't rise and slightly resembled pancakes when it came out of the oven, but the flavor and texture were still very good.
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  • VeganInTheBurgs 8 years ago!/pages/Vegan-In-The-Burgs/130289473662665
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