Cornbread

We made these into muffins instead of regular cornbread. They were insanely delicious, and went so well with the sweet potato lentil stew!!

Cornbread

serves 12

 

Ingredients:

1 cup sorghum or maple syrup

1 1/4 cups soy milk (or soy/rice blnd)

1/4 cup safflower oil

1 1/2 cups cornmeal

1/2 cup whole wheat pastry flour

1 tsp baking soda

1/2 tsp fine sea salt

 

Directions:

1. Preheat the oven to 400 degrees F. Oil a 9"x9" (or similar size) baking dish or 12-cup muffin tin. Combine the sorghum, soy milk, and oil in a medium bowl and mix well. In another bowl, stir together the cornmeal, flour, baking soda, and salt. Add the dry mixture to the wet mixture, and mix just until well combined. 

 

2. Pour the batter into the prepared pan, and bake for 25 to 30 minutes or until a toothpick inserted in the center of the cornbread or a muffin comes out clean. They will be golden brown when done.