- 1 c nondairy milk
- 1 tsp lemon juice
- 1/2 c course cornmeal
- 1/2 c fine cornmeal
- 2 tbs cornstarch
- 1 1/2 tbs whole-wheat flour
- 2 tsp baking powder
- 1/4 tsp salt
- Mix nondairy milk and lemon juice together and set aside for 10 minutes
- Meanwhile, in a mixing bowl, whisk cornmeals with cornstarch, flour, baking powder, and salt (you can add more salt if you like a salty bread) until well combined.
- Preheat oven to 400
- Grease an 8- or 9-inch pan or cast iron skillet and put into the oven to heat for a few minutes (this is how you crisp the sides to be golden). 4
- Add nondairy milk to the cornmeal mixture and stir until well combined.
- Carefully remove hot pan from the oven and pour the batter straight in.
- Bake for 15 to 20 minutes, or until firm to the touch and golden.
- Soy milk works best in this recipe, followed by almond milk.
- You can grind course cornmeal into a fine or finer cornmeal in your blender
- Personally, I have never used two different types of cornmeal, and I think this turns out fine.