Cornbread

Crispy edges, soft, crumbly center - the perfect mixture of sweet, and spicy.

This cornbread is delicious on its own or as a side to stew, curry or soup.

Ingredients:

• 1 C fine cornmeal. I love Speerville cornmeal out of NB

• 1 C whole white or whole wheat flour

• 1 tsp baking powder

• ½ tsp baking soda

• ½ tsp sea salt

• ½ C unsalted butter or olive oil

• ⅓ C honey

• 1 large egg

• 1 C quick vegan buttermilk

• Optional: a pinch of red pepper flakes

Make your quick vegan buttermilk: combine 1 Cup any plant based milk with 1 tsp apple cider vinegar or fresh lemon juice and set aside. This will curdle and make a quick buttermilk. *real buttermilk is also ok.

Steps:

• Preheat oven to 400 degrees.

• Grease a 8 or 9 inch baking dish.

• Melt the butter and set aside. Don’t use butter if you’re substituting with olive oil.

• In a bowl, whisk together the buttermilk, egg, honey and melted butter or olive oil.

• Add the flour, cornmeal, baking powder, baking soda and sea salt. Add the red pepper flakes, if using.

• Stir until just combined.

• Pour the batter into the dish and bake for about 20 mins, until golden brown and the edges have pulled away from the sides.

Let rest for a few minutes before slicing and serving.