Vegan (Sweet) Cornbread

Jesslyn's Note:

Most cornbread mixes have lard or other animal products in them, but I have to have cornbread with beans or gumbo sometimes. (I'm from the south... what can I do?) This recipe is a veganized version of the "Southern-Style Cornbread" from May/June 2007 Vegetarian Times. Now if I can only make it gluten-free.

• Total Time: 35 mins
• Prep Time: 5 mins
• Cook Time: 30 mins

Ingredients:

Servings: 12

• 1 ¼ cups cornmeal
• ¾ cup all-purpose flour
• ¼ cup agave syrup
• ¾ teaspoon salt
• ¾ teaspoon baking powder
• ¼ teaspoon baking soda
• 1 cup soymilk
• 1 ½ teaspoons energ egg substitute (the equivalent of 1 egg)
• 3 tablespoons melted vegan margarine (I used Organic Smart Balance Buttery Spread.)
• 1 cup frozen corn (or fresh)

Directions:

1. Preheat oven to 350°F
2. Coat a 9x9 inch baking pan(or a 12 muffin pan)with cooking spray.
3. Combine all ingredients, stirring until consistent.
4. Spread into pan (or pour into muffin pan).
5. Bake 25-30 minutes or until sides begin to brown and toothpick comes out clean.
6. Cool on a rack before slicing if using a 9x9 pan.
7. I did the muffin version and it took 25 minutes to get the way I like them but 30 would have only made them dark brown. (The 9x9 pan version from the original recipe calls for 25-30 minutes also.).