CHEF JEFF — ONE BYTE AT A TIME: Whole-Grain Vegan CornbreadThis easy recipe will appeal to meat- and nonmeat-eaters alike.
By: Herald Staff Report,
This easy recipe will appeal to meat- and nonmeat-eaters alike.
Whole-Grain Vegan Cornbread
1 cup cornmeal
1 cup white whole-wheat flour
¼ cup evaporated cane juice sugar (regular sugar can be substituted)
1 tablespoon baking powder
¾ teaspoon salt
1/8 teaspoon xanthan gum (optional but improves the texture slightly, helps the cornbread bind together better)
1 cup soymilk, almond milk, or milk of choice
1/3 cup canola oil
1 tablespoon arrowroot powder or cornstarch, mixed with 4 tablespoons water
Preheat oven to 400 degrees. Grease 8-inch-square baking dish. Mix all of dry ingredients. Fold wet into dry. Pour into the baking dish. Bake for 20 minutes.
Yield: Serves 4 to 6.
>Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.