Cornbread

Cornbread

Ingredients

1 cup of cornmeal
1/2 cup of all-purpose flour
2 tsp. of baking powder
2 tsp. agave nectar or 2 1/2 tsp. sugar
1 cup of rice milk or soy milk
1/4 cup of egg replacer/egg substitute
3 Tbsp. of canola oil

How we make it

Heat oven to 425 degrees.
Spray an 8x8 inch baking dish with cooking spray.

In a medium bowl, combine the cornmeal, flour and
baking powder.

In a small bowl, add the "milk", egg replacer, oil
and agave nectar (add sugar if using, to the dry
ingredients instead).

Add to the dry ingredients and stir until just moistened.
Pour batter into prepared baking dish.

Bake for about 15 minutes or until slightly browned.
Test with a toothpick inserted into the middle - it should
come out clean.

Allow to cool slightly before cutting.

Serve as a side with chili, soups and stews or Hoppin John!

Also, serve with warm almond or walnut butter.

Serving size = 1/4 loaf