1 cup almond (oat) milk
2 tablespoons lemon juice
1 teaspoon baking soda
¾ cup cornmeal
1¼ cups flour
½ teaspoon salt
½ cup dairy-free margarine (such as Earth Balance Soy-Free)
1/3 cups sugar (optional)
Preheat oven to 375ºF degrees.
Prepare an 8” square pan with parchment paper.
Measure out the almond milk and add the 2 tablespoons of lemon juice to make dairy free buttermilk.
Combine baking soda, cornmeal, flour, and salt in a medium sized bowl and set aside.
Melt dairy free margarine.
Stir white sugar into the dairy free margarine then add the egg replacer and dairy free buttermilk.
Now add the dry ingredients to the wet ingredients and fold until only a few lumps are still left.
Pour the mixture into the prepared pan.
Bake for 30 minutes.
Author: Sugar Bakers