SOY CORNBREAD
Serves 4-6
1 1/3 cups sifted all-purpose flour
2 cups yellow cornmeal
1/4 cup sugar
1 Tablespoon baking powder
1/2 teaspoon salt
3/4 cup corn oil
2 1/2 cups Vermont Soy Original or Unsweetened soymilk
2 1/2 Tablespoons vinegar
2 large eggs, slightly beaten
Heat oven to 400 degrees.
Add vinegar to soymilk and let sit for 10 minutes.
Combine cornmeal, flour, sugar, baking powder, and salt in a large bowl. Set aside.
Combine oil, soymilk with vinegar, and egg. Stir into the dry ingredients until just blended.
Coat a 10-inch skillet with a teaspoon of corn oil.
Pour batter into pan. Bake until golden brown, 30 – 35 minutes. Cool completely, slice, and serve.
