Vegan Cornbread

Autumn = Soup Season.

Soup Season = Cornbread.

We LOVE cornbread. It is so tasty and sweet. It is great in soups and chili. It is great alone with some honey. Yes, I am only 99% vegan because I do eat honey and wear leather shoes. Shh...don't tell.

But the thing I love most about cornbread is that it is a really easy quick bread. No yeast. No rise time. No kneading. You just stir it all together, pour it in a dish, cook it for 25 minutes and you are done. 35 minutes from start to finish. And another plus, I always have the ingredients I need to make it. So sometimes when we randomly just feel like eating cornbread, we do. Because we can.

Also, this recipe is really easy to make gluten free. Just sub in your favorite gf flour for the the regular flour and you are golden. I have made this for a friend with gf oat flour before and it worked like a charm.

Ingredients

1.5 c cornmeal

*1.5 c all purpose flour

2 tsp baking powder

1 c water

1 c almond milk

1/2 c agave nectar or honey

1/2-1 c frozen corn (optional)

*I often use whole wheat flour and just add about 1/8-1/4 c less flour so it isn't too grainy.

Directions

1. Preheat oven to 400 degrees F and lightly grease an 8x8 baking dish

2. Combine all ingredients in a bowl and whisk until smooth (I don't even do the dry and wet separate for this one)

3. Pour into the pan and bake for 25 minutes until golden.

4. ENJOY

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