Wednesday, March 31, 2010
Sorry Alicia, it's just personal preference! But this is my favorite vegan cornbread recipe so far. Only - replace the flour with all cornmeal, omit the sugar and instead add a little agave nectar, and add a little cream corn and peppers...
Oh! And don't forget to melt some butter in a cast iron skillet in the oven before adding the batter to the skillet. I learned this trick from Lorene, who has been making cornbread for much longer than you or I have been around. Melting the butter in the cast-iron makes the crust crispier.