Dairy-free, Egg-Free Sweet Yankee Cornbread Muffins. Makes 12.

It has been cold lately here in the Midwest. It’s the type of cold that makes you want to light the fireplace, toast marshmallows and make s’mores, and enjoy a cup of hot cocoa. It’s also an excuse to turn on the oven and bake something (not that I need an excuse).

So, I take this cold weather opportunity to make a yummy soup complemented with a good cornbread. I like my cornbread sweet, and this recipe is perfect for my taste. It also makes a nice snack or breakfast treat. I spread mine with a little Earth Balance Dairy-Free Margarine. For a different, and even sweeter treat, drizzle with a bit of honey or agave nectar. Delicious!

Dairy-Free Egg-Free Sweet Yankee Cornbread

Adapted from Vegan Heartland (www.vegan-heartland.com)

1 cup non-dairy milk + 1 tbsp lemon juice or apple cider vinegar
1/2 cup canola oil
1/4 cup unsweetened applesauce
1 tsp. apple cider vinegar
2/3 cup sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 cup finely ground cornmeal
1 cup all-purpose flour
1/2 cup corn (fresh, canned, or thawed frozen)

1. Preheat the oven to 350 degrees F (375 for metal pan). Spray a 9” round or square cake pan with allergen-free baking spray, OR line a 12-cup muffin tin with paper baking cups, and spray with allergen-free baking spray.
2. Mix together the non-dairy milk and lemon juice. Set aside (the mixture will curdle like buttermilk).
3. In a small bowl, whisk together the baking powder, baking soda, salt, cornmeal, and flour.
4. In a separate large bowl, mix together the oil, applesauce, apple cider vinegar, and sugar. Add milk mixture and whisk until well combined.
5. In three batches, add the dry mixture to the wet mixture and mix just until combined.
6. Stir in the corn until evenly distributed.
7. Pour the batter into the prepared pan. Allow mixture to rest in the pan a few minutes (this allows the baking powder to react with the wet ingredients and gives the bread a nice rise).
8. Bake 20 minutes for muffins, 25-35 minutes for a 9″ pan, until the top and edges are golden brown and when a toothpick inserted into the center comes out clean.

Baker’s Note: For a smooth, cake-like texture, use corn flour instead of corn meal.