|This recipe is from the vegan cookbook Appetite for Reduction by Isa Chandra Moskowitz.|
Recipe: see page 244 of Appetite for Reduction.
For some reason I am always amazed at these vegan baking recipes. I have always assumed
that if you are going to bake something like cornbread, you are going to need cow's milk, butter, eggs, or buttermilk. Not necessary. This is a decent tasting cornbread that also succeeds in keeping the calorie count low because of it's minimal use of sugar (agave nectar in this case) and oil. Many recipes use a lot of oil or butter to create moistness. In this recipe a little moistness is added through the fresh corn and scallions.
Ingredients: fresh corn, scallions, cornmeal, all-purpose flour, unsweetened almond milk, apple cider vinegar, baking powder, salt, canola oil, agave nectar.