Vegan cornbread, like conventional cornbread, is a great comfort food, summer or winter.
The key to a really good cornbread, vegan or not, is the corn meal that you use. For most recipes, you'll want finely ground yellow corn meal, and if you are a conscientious vegan, you will (of course!) want it to be organic.
1 cup organic whole wheat pastry flour
1 cup organic yellow corn meal
4 tsp baking powder
1/4 cup Turbinado (What's this?)
3/4 tsp salt
1/4 cup agave nectar (What's this?)
2 vegan egg substitutes
1 cup unsweetened almond milk
1/4 cup Earth Balance organic shortening, melted
Pre-heat oven to 425°. In a large mixing bowl, sift together the dry ingredients, then add the rest. Beat or hand mix well until the mixture is smooth. Place the mixture in a greased 9x9x2 baking pan. Bake for 20 to 25 minutes until the top is golden. Let cool for about 10 minutes before serving.