Cornbread

The slight sweetness of cornbread is set off perfectly by (vegan) cream cheese.
Yield	4-6 servings
Time	30 minutes
Tools	small bowl whisk cast-iron skillet or baking dish medium bowl rubber spatula toothpick
Ingredients	1¼ c non-dairy milk 2 T white or cider vinegar ¼ c plus 1 t vegetable oil 1 c coarse cornmeal 1 c flour 2 T sugar 4 t baking powder ¾ t salt ½ c corn kernals (optional)
Directions	Whisk together the milk and vinegar, then set aside. Preheat oven to 425. Oil the baking dish and set aside. In the medium bowl, mix the cornmeal, flour, sugar, baking powder, and salt. Stir ¼ c oil into milk, then add this into the dry bowl and mix well. Fold in optional corn. Scrape into oiled baking dish and bake about 20 minutes, until the top is golden brown. The cornbread is done when you insert a toothpick into the center and it comes out clean.
Notes	Delicious with cream cheese or dipped into chili. Adapted from the recipe for "Classic cornbread" in Alicia C. Simpson’s Quick and Easy Vegan Comfort Food (read my review). Buy it: Amazon.com \| Amazon.co.uk
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