Okay, thanksgiving is around the corner and cornbread is my responsibility, so this is where I will begin testing some recipes. This one is a sweeter variation of my 1st attempt, with a different flour combination. You can use whatever combo of maple syrup/sugar you like, just know the more syrup you sub for sugar, the more liquidy your batter will be! (It’s still blue though, because I’m using up the last of my blue cornmeal!)

Cornbread. Test 2.

1 c. cornmeal
1/2 c. unbleached all-purpose flour
1/2 c. whole wheat pastry flour
1/4 c. canola oil or non-hydrogenated shortening
1 1/2 c. non-dairy milk or soy buttermilk (soymilk + 1.5 tbsp. vinegar/lemon juice)
2 egg substitute (6 tbsp. water microwaved for 1 minute + 2 tbsp. ground flax seed)
2 tsp. baking powder
1/2 tsp. baking soda
1/3 c. maple syrup
1/2 c. sugar
1 1/2 tsp. salt

Directions:

1. Pre-heat oven to 450*F, and grease an 8×8″ pan.

2. Whisk together milk, oil, maple syrup, sugar and flax mixture. Add remaining ingredients and beat until combined, about 30 seconds. Pour into pan, and bake for 25-30 minutes. (My oven takes 25.) Cake tester inserted into center should come out clean.

3. Cut into squares and enjoy! : )