Whole Wheat Corn Bread
I remember when I was a kid after dinner, if we had corn bread with beans, my Mother would take the left over corn bread and crumble it up into a cup and pour milk on top and eat it. It would always make me gag just to look at her eating it. She'd say "It's like desert!" Well, to each their own I guess.
This recipe was created by my Mother who is now eating that corn bread with rice milk. Although not totally vegan, she's getting there.
This corn bread is not soft and cake like but has more of a course texture.
Servings:8. Per Serving (1.5oz): 102 Calories, 4.25g Fat, 14g Carbohydrates, 2.75g Protein, g Fiber, 1g Sugar.
- 3/4 Cup Plain Soy Milk
- 1 Teaspoon Apple Cider Vinegar
- 3/4 Cup Plain Yellow Corn Meal
- 1/2 Cup Whole Wheat Flour
- 2 Teaspoons Sugar
- 2 Teaspoons Baking Powder
- 1/4 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 2 Tablespoons Canola Oil
Prepare iron skillet by spraying it with cooking spray and sprinkling it with corn meal. Preheat oven to 425°
Mix together soy milk and apple cider vinegar and let it curdle, about 2 to 3 minutes. While that's curdling, in a mixing bowl, mix together corn meal, flour, sugar, baking powder, baking soda, salt and canola oil. Now pour in the curdled soy milk and vinegar mixture and mix well.
Pour into skillet and cook for 15 to 20 minutes or until top is golden brown. Let set for about 5 minutes before you remove it from the pan.
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