Cornbread

Simple, crunchy and great to mop up any stew or soup



Ingredients

  • 2 tsps apple cider vinegar (or lemon juice)

  • 2 cups unsweetened almond or soy milk

  • 1½ cups coarse cornmeal (grits)

  • 1¾ cups spelt flour

  • 2 tsps baking soda

  • 1 tsp salt

  • 6 Tbs olive oil or grapeseed oil



Instructions

  • Preheat oven to 350º

  • Line a 9 x 9 square baking tin with parchment

  • Mix vinegar and milk together and then add oil

  • Mix the cornmeal, flour, baking soda, and salt together in a large mixing bowl

  • Pour the wet ingredients into the dry ingredients and mix until the batter is evenly combined

  • Pour the batter into the baking tin

  • Bake the cornbread for 35 min, or until the top is firm and the edges are golden

  • Allow the bread to cool completely before cutting it into squares and serving



Notes

  • Makes 9 or 18 squares, depending on the size

  • In place of spelt flour, you can use whole wheat flour

  • For a sweeter cornbread, you can add maple syrup to the wet ingredients

Adapted from and thanks to Gena Hamshaw of The Full Helping