Alicia's Cornbread

 I've been trying to find a really good cornbread recipe for a while and I think I've finally found it. Where, you might ask? Of all places, on the side of a soy milk container. No kidding! Even though I haven't checked out her new book "The Kind Diet," the recipe looked good. And it was! Super tasty, moist cornbread. It would compliment a hearty chili or squash soup very well. YUM! My mouth is watering just writing about it.

*this recipe came from a Earth Balance soymilk container . You can check out the original recipe from Alicia Silverstone's cookbook here.

Cornbread Recipe

Serves: 4 Prep: 30 minutes Cooking Time:  45 minutes

1 cup maple syrup
1 1/4 cup soy milk 
1/4 cup safflower oil (I used canola)
1 1/2 cups cornmeal
1/2 cup whole wheat pastry flour (can use all-purpose or whole wheat as well)
1 tsp baking soda
1/2 tsp salt

1. Preheat oven to 400*F. Oil a 9x9 baking dish (or similar size) or a 12-cup muffin tin. Combine syrup, milk and oil in a medium bowl. Mix well. In a different bowl, stir together cornmeal, flour, baking soda and salt. Add the dry mixture to wet mixture and mix just until combined.
2. Pour batter into prepared pan, and bake for 25-30 minutes or until toothpick inserted in center comes out clean. The top should be golden brown. That's it! Wasn't that easy?

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Who likes to CHANGE IT UP? 

~Chop up some dried fruit and/or chopped nuts to give it a little crunch.

~Instead of maple syrup try honey, agave syrup or brown rice syrup. Since honey is quite a bit sweeter, I would only do 3/4 cup instead of 1 cup.
~Add 1 tsp cinnamon, nutmeg, and/or cloves to the batter.