I'm always trying new recipes. This is another cornbread that I prefer over recipe from PCRM. It's oil, butter, and egg free. My honey likes it so that's a good testimonial!!
This recipe is for a 9 x 13 pan. You can halve ingredients for a 9 x 9 baking pan.
- 2 cups cornmeal
- 2 1/2 cups flour (I used combination of spelt and whole wheat pastry flour. Spelt alone is a bit heavy.)
- 2 T baking powder
- 1 tsp salt
- 1/2 cup maple syrup
- 2 T apple cider vinegar
- 2 1/2 cups almond milk (or your favorite non-dairy milk)
- 2/3 cup aquafaba (liquid from can of garbanzo beans)
Sift dry ingredients. Add the liquid ingredients and mix till just blended. Do not overmix.
Bake at 400 over for 30 minutes.