This cornbread is nothing short of perfect. The first sense you get of it is the tantalising aroma of baking corn, like some kind of rustic magic is happening. Then, when you take it out of the oven and test it you'll notice how perfectly springy is feels under your touch, yet firm and full of corn! Cornbreads have three possible drastic possibilities: too dry and heavy, too thick and soggy or light and fluffy just like bread but with no cornmeal in sight. This bread is none of these things. It rose slightly, but not too much. The crust was beautifully crusty but the inside was light and fluffy and perfect with any soup, stew, beans, casserole or chilli. If you want a taller loaf just double the recipe.
1 1/2 cups soymilk
1 tsp apple cider vinegar
3/4 cup wholemeal flour
1/2 cup cornmeal (polenta) plus 1 tbsp
1/2 cup semolina
2 tsp baking powder
1 tsp salt
1/3 cup apple sauce
1/3 cup vegetable oil
1. Preheat the oven to 180 degrees C.
2. Whisk the soy milk and vinegar together and set aside to curdle sightly.
3. Grease a loaf pan with non dairy butter or margarine and sprinkle 1 tbsp cornmeal evenly over the bottom of the dish.
4. Sift all the dry ingredients together in a bowl and mix well to combine. Add the rest of the ingredient and mix to combine. The batter should be quite thin and pourable.
5. Pour into the loaf tin and bake for 20 minutes, or until a knife comes out clean when inserted into the centre of the loaf.
6. Turn out of the tin and allow to cool slightly. Slice and serve warm.