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    Home

    Vegan Cornbread with Sage

    2 cups cornmeal
    1 cup unbleached all-purpose flour
    2 teaspoon baking powder
    ⅓ cup canola oil
    2 tablespoons maple syrup
    2 cups soymilk
    2 teaspoons apple cider vinegar
    ½ teaspoon salt
    corn kernels from two ears of corn
    ¼ cup fresh sage, coarsely chopped

    1. Preheat oven to 350 F and line a 9x13 baking pan with parchment paper or oil the bottom of the pan.

    2. In a medium bowl, wisk together the soymilk and the vinegar and set aside.

    3. In a large bowl, sift together the dry ingredients. Add the oil and maple syrup to the soymilk mixture. Wisk with a wire wisk until it is foamy and bubbly, about 2 minutes.

    4. Pour the wet ingredient into the dry and mix together. Add the corn and the sage and stir to combine. Pour batter into the prepared baking pan and bake 30-35 minutes, until a toothpick inserted into the center comes out clean. Slice into squares and serve warm or store in an airtight container.

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    About Me

    Hi, I'm Nicole. Writer, recipe developer, and gluten-free baker. More about me.

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