This cornbread is a very simple rustic recipe that I like to make when I’m having a Mexican style meal. Yesterday was Taco Night & I made this to go on the side. Hope you enjoy the recipe!

Ingredients:

1 1/2 cups almond milk

1 1/2 TBSPNS white distilled vinegar

1 cup cornmeal

1 cup G free all purpose flour w/ xanthan gum added

2 TBSPNS raw sugar

3/4 tsp salt

1 tsp baking powder

1/2 tsp baking soda

2 TBSPNS coconut oil

oil spray for pan

2 TBSPNS Earth Balance butter, melted, to pour on top when done

Directions:

1. Preheat oven to 425°F.
2. Combine almond milk & vinegar in a large measuring glass cup & set aside.
3. Mix dry ingredients together in a large bowl.
4. Add the almond milk mix into the dry ingredients.
5. Add the oil & stir all until just blended.
6. Spread the batter into an oil sprayed 8″ x 8″ square pan.
7. Bake for 25 minutes or until toothpick check comes out clean.
8. Pour melted butter on top & Serve immediately while hot.

So Yummy!