Goes great with the carrot cilantro soup! This is a super easy way to cook cornbread, but if you don’t have a cast iron skillet, you can use this batter in any other baking pan you have. * Gluten free variation included.
Preheat oven to 350 degrees. Lightly grease sides and bottom of skillet and place it in the oven to warm while the oven preheats.
2 cups plain unsweetened soymilk
2 tsp apple cider vinegar
2 cups cornmeal
1 cup all purpose flour * GF variation use 1 cup GF all purpose flour ( OR 3/4 cup GF flour and 1/4 cup corn flour)
1/4 cup sugar
2 tsp baking powder
1/2 tsp salt
1/3 cup canola oil
*GF variation add 1 tsp xanthum gum
Combine the soymilk and vinegar and whisk and set aside for a few minutes to “curdle”.
In a large mixing bowl, add the cornmeal, flour, sugar, baking powder and salt. Stir and create a well in the middle and add the soymilk and oil.
Mix until combined, no need to over mix a few limps are ok.
Pour batter into prepared skillet and bake for 30-32 minutes until a toothpick or knife inserted into the center comes out clean. Cool a bit before serving.
You can also make drop style scones by dropping scoops of the batter onto a cookie sheet and reducing cooking time by 5 minutes.