Classic Cornbread

Here's a recipe for a really quick and easy vegan cornbread, taken from my "Quick and Easy Vegan Comfort Food" book by Alicia C. Simpson. It's flavorful and is the perfect side to eat with some vegan chili, to sop up leftover gravy on your plate, or accompany your meatless turkey on Thanksgiving. I was thinking back to my days as a kid when my mom would often get take out from Boston Market--- some comfort food memories I will never forget. You always got the cornbread with every meal and this healthier alternative is just as good! 

Ingredients:

¼ cup vegetable oil

1 cup course cornmeal

1 cup unbleached flour all-purpose flour

2 tablespoons sugar

1 tablespoon plus 1 teaspoon baking powder

¾ teaspoon sea salt

2 tablespoons white vinegar

1 ½ cup plain oat, soy or almond milk

Directions:

Preheat the oven to 425 degrees F. Spray/oil a skillet or 1 ½ quart casserole dish.

Mix the cornmeal, flour, sugar, baking powder and salt until thoroughly combined. Add the oil, vinegar and milk and continue to mix until there are no lumps and transfer batter to the skillet or dish.

Bake for 20 minutes or until a toothpick comes out clean. Cut into squares and enjoy!