Moist Vegan Cornbread

• 2 cups soy milk
• 2 teaspoons apple cider vinegar
• 2 cups cornmeal
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/3 cup canola oil
• 2 tablespoons maple syrup
• 1 cup frozen corn kernels

1. Preheat oven to 350 degrees F (175 degrees C). Place a greased, 10-inch cast iron skillet in the preheating oven.
2. Mix soy milk and vinegar together in a bowl. Let stand until curdled, about 5 minutes.
3. Mix cornmeal, flour, baking powder, and salt together in a bowl.
4. Pour oil and maple syrup into the soy milk mixture. Whisk with a fork until foamy, about 3 minutes. Pour over cornmeal mixture and mix until combined. Fold in corn kernels. Pour batter into the hot skillet.
5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 35 minutes. Slice into squares or wedges.

soy milk, apple cider vinegar, cornmeal, flour, baking powder, salt, canola oil, maple syrup, corn

Taken from www.allrecipes.com/recipe/261731/moist-vegan-cornbread/ (may not work)