Vegan CornbreadIngredients

1 ½ cups soy milk (unsweetened)
1 cup unbleached all-purpose pastry flour
1 ½ tbsp white wine vinegar
1 cup organic cornmeal
2 tbsp honey
3/4 tsp salt
1 tsp baking powder
½ tsp baking soda
2 tbsp vegetable oil


Preheat oven to 425°Fahrenheit and lightly grease a 9″ square baking dish.

In a small bowl, combine vinegar and soy milk and allow to sit for a few minutes. Meanwhile, sift flour into a medium-size mixing bowl and add the rest of the dry ingredients. Add the soy milk/vinegar mixture and the oil and combine until just blended.

Spoon the dough into the baking dish and bake in the oven for about 30 minutes or until cooked through. Serve with soup!