Cornbread

[Megan Hobza]

This cornbread is vegan and gluten-free, AND it's delicious.  It's a tiny little miracle in our midst.  Follow the instructions precisely.  Enjoy!

BRYANNA'S VEGAN ALL-CORN (GF) CORNBREAD
Makes two 9" square panfuls.

• 2 ⅔ cup yellow cornmeal
  
• ¼ cup plus ¼ cup sucanat
• 2 tsp. salt
• 4 tsp. baking powder
• 1 tsp. baking soda
• another 1 ⅓ cup cornmeal
• 1 ⅓ cup boiling water
• 2 tbs. lemon juice
• 4 c nut milk (1 cup cashew cream + 3 cups water)
• 2 Tbs. ground chia seeds or powdered egg replacer for two eggs
  
• 4 Tbs. melted Earth Balance → left in fridge, ask Roby to help find it

Preheat the oven to 425 degrees F.  Mix together the first cornmeal, sugar, salt, baking powder, and soda in a medium bowl.  In another bowl mix together the 1 ⅓ cup cornmeal and the boiling water and stir well. Stir in the lemon juice/nut milk mixture, chia seed/egg replacer and melted EB.  Pour this into the dry mixture and mix briefly. Pour into two (2) well-greased 9" square baking pans or one long Pyrex. Bake for 25 minutes or until it tests done and is crusty on top.