Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 cup cornmeal
- 1 cup unbleached flour
- 1 1/2 tsp baking soda
- 1 tsp sea salt
- 4 tbsp sugar
- 2 cups soymilk with 2 tsp white vinegar mixed in
- 2 tbsp light, natural oil
- =
Directions
Preheat your oven to 400 F.
Sift together the corn meal, flour, baking soda, salt and sugar. Mix the soymilk, vinegar and oil together in a separate bowl, whisking vigorously until frothy. Pour liquid mixture into the dry mixture and stir lightly until it is just moistened. Fill a lightly oiled pan (9x9” square, 8” round or 12 muffin tins) one-half to two-thirds full.
Bake for 25-30 minutes (20 minutes if you are making muffins) until edges are brown and a toothpick inserted in the center comes out clean. Cut into squares or wedges and serve warm.