Jun 18, 2012
This cornbread is definitely a great thing to bring to one. Not only is it super moist and fluffy, but it also brings a punch of nutritious goodness with the addition of some cooked quinoa (no one will know)... the perfect carby side dish!
2 cups soymilk (or other non-dairy milk)
2 tsp. apple cider vinegar
1/3 cup vegetable oil
1/2 cup brown sugar
1 tsp. vanilla extract
1 1/4 cups white spelt flour (all purpose flour should work too)
1 1/4 cups yellow corn meal
1 cup cooked golden quinoa
1/2 tsp. salt
1 Tablespoon baking powder
Heat oven to 350 degrees F. Add the apple cider vinegar to the soymilk and let curdle for a few minutes. Meanwhile, whisk together all the dry ingredients in a separate bowl. Add the remaining wet ingredients to the vinegar soymilk mixture, then mix in the dry ingredients until just incorporated. Pour mixture into a 9 x 13" prepared baking pan and bake for 20-25 minutes or until a knife comes out clean.
Serve warm with melted margarine or at room temp. Makes 12-16 servings