This one makes me think of home. I adapted it from the recipe my mom always made us.
2 cups yellow corn meal
2 tsp baking soda
1/2 tsp salt
1 3/4 cup sour soy milk (to make this, put 1 tsp apple cider vinegar or lemon juice per 1 cup soy milk and let sit about 10 minutes. It is the perfect vegan buttermilk)
1/3 cup oil
egg replacer (I've found that using 1 heaping TBS soy flour plus 1 TBS corn starch plus 2 TBS water is the best for this recipe)
Mix all ingredients together. Coat the bottom of an iron skillet in olive oil, and place in oven while you preheat it to 400 degrees. Once hot, pour batter into hot skillet. Cook 25-30 minutes or until toothpick comes out clean.
Best eaten with pinto beans and collard greens.
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