Cornbread (dairy, egg, soy, nut, gluten free)

• 1 1/2 cup oat milk

• 1 tablespoon vinegar

• 1 cup cornmeal

• 1 cup all-purpose flour (wheat or gluten free mix)

• 1/8 cup brown or coconut sugar

• 1/8 cup real maple syrup or honey

• 1/2 teaspoon salt

• 1 teaspoon baking soda

• 3 tablespoons oil

• 3 flax eggs (3 tablespoons ground flax seed mixed with 9 tablespoons water)

Preheat the oven to 400°F.

Mix your flax eggs in a small bowl, and set aside.

Combine the oat milk and vinegar into a small bowl or cup, stir and let sit to make buttermilk.

Prepare your 8” square pan, loaf pan, or muffin tin with dairy-free grease or muffin liners.

In a large bowl: combine cornmeal, flour, sugar, salt, baking soda. Add the oil, maple syrup or honey, and flax eggs to the soured milk and whisk together. Make a well in the dry mixture and slowly pour the wet mixture into it. Gently whisk the wet and dry ingredients together just until combined. Don’t over mix. Pour the batter into your prepared baking pan, spread evenly. Or use a muffin tin for 12 muffins. Place in a 400°F degree oven on the center rack for about 50-60 minutes (15-20 minutes if making muffins) until golden brown and a toothpick comes out clean from the center.

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