Savory Molasses Cornbread
* 2 cups cornmeal
* 1 cup unbleached all-purpose flour
* 2 teaspoon baking powder
* 1/2 teaspoon salt
* 1/3 cup oil (I use coconut oil)
* 2 tablespoons dark molasses
* 2 cups milk
* 2 teaspoons apple cider vinegar (or regular vinegar)
Easy to follow instructions:
Preheat oven to 350, spray your muffin tin or cornbread tin to make it non-stick.
In bowl A, whisk together the soymilk and the vinegar and set aside. When you add vinegar to milk you are creating buttermilk. You do this step first so the vinegar has time to sit and work its magic on the milk. So, if you have buttermilk on hand feel free to use that instead.
In bowl B, sift together the dry ingredients (cornmeal, flour, baking powder and salt).
Now add the oil and molasses to the milk. Wisk until well blended.
Make a well in the center of the dry mixture and pour in the wet mixture. Blend together until moist. Pour batter into the baking pan/muffin tins and bake 30-35 minutes, until a toothpick inserted into the center comes out clean.
yields: 15 muffins