This is the cornbread I make when I fix my vegan chili (it's a family favorite, so I fix it for a lot of other meals, too, or just for snacking.) I use all organic ingredients, hormone-free dairy, and eggs from range-fed chickens. This is a wonderful recipe to round out vegetable proteins in a meal, and it is great for promoting bowel health.
Makes a 9 x 9 pan of cornbread or 12 muffins
3/4 c cornmeal
3/4 c pastry or all-purpose flour
1/4 c fructose (or granulated sugar)
3/4 tsp salt (preferably sea salt)
2 tsp baking powder, aluminum free
2 TBSP butter
1 egg
1 1/4 c rice milk (dairy or soy is ok, too)
preheat oven 375 deg
mix dry ingredients, cut in butter until crumbly
mix the milk and egg together, then pour into dry ingredients and mix well. let stand 3 - 5 min and mix again, pour into muffin cups or greased baking dish and bake 20 - 25 min until golden brown
for a great treat, add 1/2 cup fresh blueberries or dark cherries to batter with last mixing - cranberries or other fruit might work as well