H ow 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 bat...