160gramscorn mealfine or medium ground (approx. 1 cup)
150gramswhole wheat pastry flourapprox. 1 ¼ cup
1tablespoonbaking powder
1teaspoonsea salt
Instructions
Preheat your oven to 400℉/204℃ and line a 9"x9" square baking pan with parchment paper.
Place the soy milk and the apple cider vinegar in a small bowl and set it aside for a few minutes until thickened and curdled.
Meanwhile, add all the dry ingredients to a mixing bowl and whisk to combine. Then add the curdled milk with the remaining wet ingredients to the same bowl and stir until combined without over mixing.
Pour your batter into your prepared baking pan, and bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean.
Remove from the oven and let cool for 5-10 minutes before slicing.
Notes
If using another size pan, bake time will vary. For example: an 8"x8" pan will require a few additional minutes. Always check with a toothpick to ensure doneness.
Use cornmeal NOT cornstarch! They are not the same. Corn starch is JUST the starch with everything else removed. You can find cornmeal in the flour section of your supermarket.
For optimal texture, use fine or medium ground corn meal, not course, unless you enjoy a gritty texture.
Use ACTIVE baking powder for best results. Baking powder that has been open in the pantry for 6+ months may start to lose its effectiveness.
Line the baking pan with parchment paper for easier transferring once baked. Grab both sides of the paper and lift the bread out and onto a cutting board or cooling rack, so it cools quicker.
Do not overmix the batter. It might feel tempting to keep mixing until your batter is perfectly smooth. But a few lumps are perfectly fine. Overmixing may result in a dry and/or gummy texture.
Tastes best when freshly made or within 1-2 days. Leftovers keep at room temperature for 3-4 days, covered with a clean dry towel, or in a sealed container. OR freeze airtight for up to 3 months.