2 cups roasted tomato bisque
2 teaspoons apple cider vinegar
1/3 cup canola oil
2 cups cornmeal
1 cup all-purpose (plain) flour
2 teaspoons baking powder
1 teaspoon Italian seasoning
1/2 teaspoon salt
Stir all ingredients together until smooth.
Spread batter in prepared pan.
Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
Allow to cool slightly, then cut.
This is another take on my basic vegan cornbread recipe. I had some leftover tomato bisque around so used that as the liquid. This made the bread a nice color and added flavor. Served here with a spicy aioli.
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