#234 The Case of Mini-cornbreads

How long have I been trying to come up with just the right cornbread to accompany my soup recipes and my Chilli—a cornbread that's light, moist, not too crumbly and not too sweet? Humiliatingly, I think we're talking decades of experimentation. Finally, these Mini-cornbreads feel just right. Plus I've veganized them!

Mini-cornbreads

1/2 cup cornmeal

1/2 cup unbleached flour

1 teaspoon baking powder

1/4 teaspoon salt

1/4 teaspoon baking soda

1/2 cup cashew milk

1/2 cup olive oil

1 teaspoon vanilla

1/2 cup sugar

1/4 cup egg style liquid

1 teaspoon apple cider vinegar

Preheat oven to 350ºF.

Line a muffin pan with 8 baking cups.

In a small bowl, mix together the cornmeal, unbleached flour, baking powder, salt and baking soda.

In a large bowl, and with an electric mixer, beat together the cashew milk, olive oil, vanilla, sugar, egg style liquid and apple cider vinegar for 1 min., until the mixture is pale and light.

Mix in the dry ingredients until incorporated.

Divide the batter evenly between the baking cups and bake for 23 min., until golden and a toothpick inserted in a Mini-cornbread's centre comes out clean.

Cool for 5 min. then remove from pan and continue to cool on a rack.

Makes 8 Mini-cornbreads.

♥ Becki

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