Honey Cornbread

At one of my vegan cooking classes taught by Eileen Breslin, I got this recipe for cornbread:

http://angelfoodcooking.blogspot.com/2010/08/cornbread-and.html?m=1

And it's a family favorite.

What I like about vegan cooking is its minimalism. Unless you're talking about stuff like quinoa or seitan, it is usually stuff you have laying around the house.

A vegan doesn't panic if he runs out of milk and eggs during a snowstorm.

So in addition to the health benefits and animal rights, veganism offers simplicity in the kitchen. And I like that.

Today's cornbread might not be considered vegan by hardcore strict vegan standards because I used honey. The original recipe uses sugar, but I thought honey (from a local orchard) would help our immune systems. We're allergy sufferers in this house.

Today's recipe:
HONEY CORNBREAD
Preheat oven to 350. Batter must go into the oven immediately for best results.

Dry ingredients (mix separately from wet, then combine with dry, mix until moistened and bake 30-40 minutes)
- 1 1/2 cup cornmeal
- 1/2 cup unbleached white flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fresh ground sea salt

Wet ingredients
- 1/4 cup local honey
- 2 tablespoons blackstrap molasses
- 3/4 cup unsweetened almond milk
- 1/2 cup unsweetened Silk soymilk
- 1 tablespoon apple cider vinegar