Wheat and Sugar-Free cornbread
1 cup cornmeal
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup plain, unsweetened soymilk
1 tablespoon lemon juice
1 1/2 teaspoons egg replacer powder mixed with 2 tablespoons of water
1 tablesppon non-hydrogenated vegan margarine
1. Preheat oven to 450 degrees Fahrenheit. Mix cornmeal, salt, and baking soda in a large bowl and set aside.
2. Pour soymilk into a large cup and add lemon juice. Stir in egg replacer. Add liquid to cornmeal mixture and stir to combine.
3. Grease a 9 x 12 baking dish (or an 8" square baking dish, a cast-iron skillet, or muffin tins). Fill with cornbread mixture. Dot the top of the batter with margarine and bake until golden, approximately 20 minutes.
Source of recipe: The recipe is inspired by a similar recipe found in Vegetarian Times magazine.