cornbread

we are right in the middle of prime soup season. this is the time of year when your slow-cooker should be getting a workout! time for hot cups of soup to warm your icy fingers. i love to come in from a brisk walk at the dog park to a house that smells of simmering soup - it's one of the few redeeming things about winter, in my mind. 

but, is soup a meal? 

this is a subject of much debate in my house - i say yes, matt says NONONO! perhaps it's just because he's so much bigger than me, it takes a lot of soup to fill a man's belly... but i am perfectly happy with a large bowl of brothy soup for dinner. 

one of the ways i've managed to get away with soup for dinner is cornbread. matt will go in for freshly baked bread any day, but there's something about a big slab of cornbread alongside a bowl of chili that just makes the meal feel complete. add to that the fact that cornbread is not yeast bread, meaning it's much quicker and easier to throw together on short notice. 

this recipe makes one medium sized loaf. it's vegan, but i did use ener-g egg replacer. you could sub in a tablespoon of ground flax seeds and 2 tablespoons of hot water, 1/4 c of silken tofu, or even a real egg. 

ingredients:

3/4 c cornmeal
1 1/4 c milk (i use almond, original unsweetened)
1 c flour
1 1/2 t baking powder
1/2 t salt
1/4 c agave syrup (or sweetener of your choice)
1 egg replacer (1 1/2 t ener-g egg replacer and 2 T water)
1/4 c olive oil

to make: 

preheat oven to 400

mix cornmeal and milk in a bowl and whisk, let it sit for 5 minutes. 

add baking powder, salt, agave syrup, egg replacer and oil. mix well. 

add flour, and stir just until everything is mixed. 

pour into a greased loaf pan. 

bake at 400 for 25-30 minutes, until a toothpick inserted in the center comes out clean. 

cool at least 5-10 minutes before serving. 

eat with soup!!