Serve this tasty cornbread topped with a nice heaping spoonful of Mushroom Gravy or with a big bowl of soup. Also great to bring to Thanksgiving, or any, family dinner and watch those lovable carnivores gobble them up! Makes one square loaf, so you can slice it up and dish out just like old times.

You’ll need:
1 1/2 cups flour
1 1/2 cups stone ground cornmeal
3 tablespoons sugar
1 tablespoon baking powder
3/4 teaspoon baking soda
1 1/2 teaspoons salt
2 cups vegan “milk” (soy, rice, etc.)
2 tablespoons apple cider vinegar
3 tablespoons oil

The directions:
Preheat oven to 425 F. Lightly oil an 8×8 inch baking pan and set aside. In a large bowl, stir together the flour, cornmeal, sugar, baking powder, baking soda, and salt. Stir in the “milk,” vinegar, and oil until just mixed. Pour evenly into baking pan and bake 25-30 minutes or until a toothpick or knife comes out clean. Let cool on a rack for 10-15 minutes before removing from pan.

source: La Dolce Vegan!: Vegan Livin’ Made Easy

Serve this tasty cornbread topped with a nice heaping spoonful of Mushroom Gravy or with a big bowl of soup. Also great to bring to Thanksgiving, or any, family dinner and watch those lovable carnivores gobble them up! Makes one square loaf, so you can slice it up and dish out just like old times.

You’ll need:
1 1/2 cups flour
1 1/2 cups stone ground cornmeal
3 tablespoons sugar
1 tablespoon baking powder
3/4 teaspoon baking soda
1 1/2 teaspoons salt
2 cups vegan “milk” (soy, rice, etc.)
2 tablespoons apple cider vinegar
3 tablespoons oil

The directions:
Preheat oven to 425 F. Lightly oil an 8×8 inch baking pan and set aside. In a large bowl, stir together the flour, cornmeal, sugar, baking powder, baking soda, and salt. Stir in the “milk,” vinegar, and oil until just mixed. Pour evenly into baking pan and bake 25-30 minutes or until a toothpick or knife comes out clean. Let cool on a rack for 10-15 minutes before removing from pan.

source: La Dolce Vegan!: Vegan Livin’ Made Easy