Friend Matt turned us on to this vegan, non-sweet cornbread version from the Post Punk Kitchen (which is crucial reading, by the way). Awesome results from baking in the iron skillet.
This is a great quick fix for Sunday morning... or make it on Tuesday night and savor it with coffee before work over the next couple days. Use it to accompany your homemade chili or Mexican-style soup concoction. It will become a standby. Enjoy!
Ingredientshttp://www.theppk.com/recipes/dbrecipes/index.php?RecipeID=39
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
Directions
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. Whisk with a wire whisk 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.
My modifications to the recipe included using an iron skillet instead of a baking pan. I replaced the maple syrup with sugar, since I was out of maple syrup. I also increased the baking powder by 50%, and used corn oil to grease the iron skillet, as I was out of Pam. Turned out wonderful! I suggest baking with your iron skillet as much as possible.
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