Cornbread (Vegan Style!)

Ive never been a big cornbread fan but I came across this recipe and love love LOVE it! Sooo good, but without a bunch of junk ingredients.My picky 5 yr. old even likes it! I always have some on hand for those "gotta-have munchies" moments. You can make this in advance and keep at room temperature overnight or in the freezer for up to 1 month.

• Ready In: 30 mins
• Serves: 6-8

Ingredients

• 1  tablespoon  refined coconut oil, melted or 1  tablespoon  safflower oil, plus a little more for the baking pan
• 1 1⁄2 cups yellow cornmeal
• 1 1⁄4 cups whole wheat pastry flour
• 3⁄4 cup  evaporated  natural cane sugar
• 2  teaspoons baking powder
• 1⁄2 teaspoon fine sea salt
• 1 1⁄2 cups soymilk
• 1⁄2 cup silken tofu

Directions

1. Preheat oven to 425 degrees.
2. Oil a 13x9 inches baking pan, set aside.
3. Combine cornmeal, flour, sugar, baking powder, and salt in a bowl, set aside.
4. In blender, combine milk, tofu, and 1 tablespoon oil until smooth.
5. Stir the blended mixture into the cornmeal mixture then pour into the oiled baking pan.
6. Bake for about 20 min- until golden brown and edges start to pull away from the pan.
7. Let cool and pig out!