Classic Cornbread (vegan)

Tasty, filling, and not completely horrible for you. A great side to any comfort meal, this vegan cornbread can also be made into muffins for a quick on the go breakfast treat, or made in a casserole dish and cut into squares and topped with a vegan buttery spread or used to soak up leftover sauce or gravy from a mail meal. Also compliments chili REALLY well. However you eat it, most people can agree that cornbread is delicious! Thank you Alicia C. Simpson, author of "Quick & Easy Vegan Comfort Food" for the recipe!

Ingredients:

¼ cup vegetable oil and some more to spray/line the pan
1 cup cornmeal
1 cup whole wheat flour
2 tablespoons sugar
1 tablespoon + 1 teaspoon baking powder
¾ teaspoon sea salt
2 tablespoons white vinegar
1 ½ cup plain non-dairy milk

Directions:

Preheat oven to 425 degrees F. Oil a small casserole dish, bread pan, or muffin tins.

Mix dry ingredients together well and then add in the wet.  Mix thoroughly until there are no lumps. Transfer to baking dish or pan.

Bake for 20 minutes or until a toothpick comes out clean. Enjoy!