Cornbread

Benjamin Johnson with Alison Kingman 2014-04-25

Ingredients
Cornmeal1 , 340 g (2 cups) Flour, Whole Wheat2 , 120 g (1 cup) Baking Powder3 , 10 g (2 teaspoons) Olive Oil4 , 75 g ( 1 3 cup) Maple Syrup5 , 40 g (2 tablespoons) Vinegar, Apple Cider6 , 10 g (2 teaspoons) Salt7 , 3 g ( 1 2 teaspoon) Almond Milk8 , 500 g (2 cups)

Notes
Preheat oven to 350. In medium metal bowl combined almond milk (496.4 g) and vinegar (13 g), and whisked with fork. In large metal bowl, combined cornmeal (342 g), our (121 g), baking powder (2 teaspoons, 8.9 g), salt (3.7 g), and mixed with a fork. To bowl of liquids added oil (74.8 g) and syrup (40.2 g), and whisked more until foamy and bubbly. Combined wet and dry ingredients in large bowl, mixing thoroughly. To Pyrex baking dish (9 by 13 ) added heated coconut oil (6.2 g), and spread with clean hand.
1 Winco 2 Gold

bulk yellow cornmeal Medal all natural whole wheat our 3 Rumford aluminum-free baking powder 4 Di Cecco extra virgin olive oil 5 Spring Tree pure maple syrup 6 Heinz apple cider vinegar 7 Iodized salt from somewhere. . . 8 Blue Diamond Almond Breeze original unsweetened almond milk

 Transferred batter into pan (Bowl lost 1068 g) 22:13 Set Pyrex in preheated oven. 22:47 Removed Pryex from oven and set on stove to cool.

Sources

Recipe based o of Vegan Cornbread by IsaChandra at http://www.theppk. com/2007/10/vegan-cornbread/.