MAKES 8–10 SERVINGS
AGELESS ANTIOXIDANTS
SMOOTH SKIN
VISION MISSION
This classic cornbread is light and mildly sweet, with a perfectly crumbly texture. It’s so easy to make, you can whip it up quickly to eat with any of the delectable soups in this chapter. And you’ll be getting the ageless antioxidant benefit of corn that helps reduce premature wrinkling of the skin.
¼ cup plus 1 tablespoon safflower oil, grapeseed oil, or other nonflavored oil
1½ cups yellow cornmeal
1¼ cups whole wheat pastry flour, sifted
2 teaspoons baking powder
½ teaspoon sea salt
1½ cups unsweetened soy milk or almond milk
1 tablespoon apple cider vinegar
⅓ 3 cup maple syrup
Preheat oven to 350ºF.
Use 1 tablespoon of the oil to grease a 13 x 9-inch baking dish. In a medium bowl, combine cornmeal, flour, baking powder, and salt. In a separate bowl, combine milk, vinegar, maple syrup, and the remaining oil. Stir the wet mixture into the flour mixture. Pour batter into the baking dish and bake for 45 minutes or until a fork inserted in the center comes out clean. Serve warm or at room temperature. Cornbread can be frozen in a heavy-duty freezer bag for up to 3 months.