Ingredients

• Ingredients Units USM Scale 1x2x3x 1 cup yellow cornmeal (stone-ground pref.) 1 cup flour (spelt, unbleached all-purpose, 1-to-1 gluten-free flour) 1 tablespoon baking powder 1/4 teaspoon mineral salt 1/3 cup organic sugar (pure cane white/brown or coconut) 1 cup unsweetened almond milk 1/3 cup light flavored olive oil (or your favorite neutral oil) juice of 1 small lemon or 1 teaspoon apple cider vinegar

Preparation

• Instructions Preheat oven to 400 degrees F. Lightly grease an 8 or 9-inch square baking pan. Wet & Sugar: In a medium bowl (or 2 cup measuring cup), mix together the milk, lemon juice, sugar, and oil, mix well. Set aside, stirring occasionally, for 5 – 7 minutes. Dry: In a large bowl, whisk together the cornmeal, flour, baking powder, and salt together. Mix: Pour the wet ingredients into the dry ingredients and whisk until combined. Avoid over-mixing. Pour & Bake: Pour batter into prepared baking dish. Place baking dish into the oven and bake for 25 minutes or until golden brown on top and the center is cooked through. Use a toothpick to test for doneness, should come out clean when stuck in the center. Once done, cool a few minutes before slicing and serving. Serve cornbread with vegan butter, homemade chia jam, on the side with chili, soups, or stews. Store: Wrap leftovers up tightly and store them on the counter for up to 3 – 4 days. To keep longer, freeze baked cornbread for up to 2 – 3 months. Let thaw overnight in the refrigerator and heat up in the microwave or bake in a 300 degrees F oven for 10 minutes.