Ever-so-slightly Sweet Cornbread

Recipe by Alison Vipond, presented at the Club on 3 June 1998.

• 1½ cups polenta
• 1 cup wholemeal flour
• ¼ cup brown sugar
• 2 tsp baking powder
• ¼ cup vegetable oil
• 1½ cup soya milk
• 3 tbsp soya flour mixed to a batter in water

Combine all ingredients - place in greased 9-inch tin. Bake at 180^oC for 30 minutes.

The HLSC website is hosted by the International Vegetarian Union. For more vegan recipes, see the IVU Recipe Collection.