One day I was making corn bread for farm lunch, and realized I was out of sugar. Then I realized I had something better to use instead…cane syrup from our own farm! When I make this recipe, I always double it to make enough for our farm crew. This recipe is moist, tender and sweet.
Preheat your oven to 400 degrees and grease an 8 x 8 pan or cast iron skillet. Makes about 10 servings.
In a bowl, mix together dry ingredients:
1 1/4 cups organic all purpose flour (whole wheat pastry flour will work too)
1 cup organic yellow corn meal
1 teaspoon salt
1 tablespoon baking powder
Then in the same bowl add wet ingredients:
1 cup oat milk
1/3 cup sunflower seed oil
1/2 cup cane syrup
If you measure out the wet ingredients using the same measuring cup, but in the order listed, the cane syrup will slide out easily from the cup. Use a rubber spatula to scrape down the measuring cup and bowl while mixing. Mix all ingredients together and then transfer into your greased pan. Bake for about 30 minutes or until golden brown on the top. Serve warm. Refrigerate leftovers.
Adapted from Nora Cooks
https://www.noracooks.com/the-best-vegan-cornbread/
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