Vegan Sourdough Cornbread

I wasn’t sure exactly how I was going to do this, but I used a substitution for flour and water in my standard recipe and decreased the baking powder and it worked out really well!

Note: I used discard for this recipe, and only about ½ cup was discard from today. But, it was still pretty active once I pulled it out of the fridge and added today’s discard. In fact, it got a little too active!

If your discard is not so active, you may want to add an extra teaspoon of baking powder, just to be on the safe side!

Ingredients

  • 2 cups starter
  • 1 cup flour
  • 2 cups cornmeal
  • ½ cup sugar
  • 2 tbsp baking powder
  • 1 tsp salt
  • 2 cups soy milk
  • ½ cup oil

Process

  • Preheat oven to 425*
  • Prepare a 9×13 pan
  • Combine dry ingredients
  • Combine wet ingredients
  • Mix together and don’t over mix
  • Bake for 25 minutes or until a toothpick inserted in the center comes out clean
  • Allow to cool ~ 10 minutes before cutting