Freshly-baked corn bread − a quintessential favorite of young and old alike − is a wonderful addition to many meals, including soups, salads, stews, and hearty, bean-based entrées like chili. You will be liberated from processed commercial mixes once you try this reliable version, which bakes up golden and fragrant in under half an hour. Using gluten-free flour makes it safe for all, as well as more nutritious, but regular flour may be used as well.
Ingredients:
1 cup gluten-free flour, such as Bob’s Red Mill 1:1
1 cup organic cornmeal
2/3 cup sugar (white, raw, coconut, or date options all work well)
1 teaspoon Pink Himalayan salt
3.5 teaspoons baking powder
1/3 cup grapeseed or olive oil
1/4 cup mashed tofu or other plant-based egg replacer
1 cup unsweetened, plant-based milk
Directions: Preheat over to 400 degrees. Combine dry components in a mixing bowl and blend. Place wet ingredients in a blender, processing until creamy, then gently fold into the mixing bowl, combining wet and dry ingredients without overmixing, which toughen the final products. Bake at 400 degree for 25 minutes. Top with vegan butter and enjoy!