Scrumptious Cornbread

This recipe is from an old spiral bound The Peaceful Palate by Jennifer Raymond. It has been served at my home on many a holiday. It is perfect with chili. I have been known to have it for breakfast. This recipe serves 8-12.

Ingredients

1 1/2 cup plant-based milk

1 1/2 tablespoons vinegar

1 cup cornmeal

1 cup flour (buckwheat or almond makes it gluten free)

2 tablespoons sweetener of choice

3/4 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon baking soda

2 tablespoons olive oil

Instructions

1) Preheat oven to 425 degrees

2) Combine plant-based milk and vinegar and let stand.

3) Mix dry ingredients in a large bowl. Add milk mixture and the oil until just blended.

4) Spread batter evenly in a greased 9 by 9 inch baking dish or muffin tray. Bake at 425 degrees for 25-30 minutes. (Muffins 18-20 minutes.) Serve hot.