Cook this: Hot-water cornbread from South - National Post)
Cook this: Hot-water cornbread from South National Post
Cooking With Rania: Cornbread Fruit And Chestnut Stuffing - CBS Pittsburgh)
Cooking With Rania: Cornbread Fruit And Chestnut Stuffing CBS Pittsburgh

Vegan Agave Cornbread Muffins

Vegan Agave Cornbread Muffins
Directions:
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a muffin pan. Combine the cornmeal, flour, baking soda, and salt in a large bowl, stir in the applesauce, soy milk, and agave nectar. Slowly add the oil while stirring. Pour the mixture into the muffin pan. Bake in the preheated oven until a toothpick or small knife inserted in the crown of a muffin comes out clean, 15 to 20 minutes.

Ingredients:
1/2 cup cornmeal. 1/2 cup whole-wheat pastry flour. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1/2 cup applesauce. 1/2 cup soy milk. 1/4 cup agave nectar. 2 tablespoons canola oil.

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