3/4 cup flour
1 cup yellow cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons sugar
1 1/2 cup soy milk
1 1/2 tablespoons apple cider vinegar
1/3 cup vegan butter (melted)
2 tablespoons ground flaxseed
4 tablespoons water
Preheat oven to 425 degrees.
Mix together flaxseeds and water in a medium mixing bowl. Let sit for 5 minutes.
In your measuring cup, mix together soy milk and apple cider vinegar. Let sit for 5 minutes. Vegan buttermilk!
In another bowl, sift together flour, cornmeal, baking powder, baking soda, and sugar.
Whisk together the buttermilk mixture and melted butter with the ground flaxseeds.
Add the wet mixture to the dry ingredients and stir. It's ok if the batter is a little lumpy.
Pour the batter into a lightly greased 8x8 baking dish.
Bake for 20-25. I have found that 22 minutes is the sweet spot but check for doneness with a toothpick. It should come out clean if the bread is done.
Let cool before serving. Enjoy!
Rosemary and Olive Oil Variation
Replace melted butter with 1/3 cup olive oil. Add 2 tablespoons chopped fresh rosemary or 2 teaspoons of dried.