Cornbread without having to make an entire skillet of cornbread! This is perfect for me and Scott so we don't have to struggle to eat an entire skillet of cornbread between just 2 people before it goes bad. This recipe came from www.simpledailyrecipes.com, and I made only minimal adjustment to the post. And, oh yeah, it's vegan! Woot!
1/2 c. yellow cornmeal (not cornbread mix)
1/2 c. unbleached AP flour
2 1/4 t. baking powder
3/4 t. salt
3/4 c. rice milk or almond milk
2 T. canola oil
1 T. white vinegar
1 T. vegan margarine (I like Earth Balance brand.)
In a medium bowl, mix the cornmeal, flour, baking powder, and salt together. Add the milk, oil, and vinegar and stir until mixed.
Heat a griddle (I use cast iron.) over medium heat. Put 1 t. vegan margarine on the griddle and melt to coat. Add 1/4 c. of the batter to the griddle, and cook 1 - 2 minutes (until golden on the bottom and dry-ish on top), then flip. Cook until the other side is golden and the cake is cooked through. Repeat with remaining batter, refreshing the melted margarine as needed. Serve hot.
Makes 5 - 6 pancakes. Doubles easily.