SAVORY CORNBREAD

The olive oil in this recipe imparts a buttery taste without the butter. Perfect when paired with chili or soup. Or in my family's case, an after school snack.

Ingredients: 

1 tablespoon lemon juice
1 1/4 cups nut or rice milk
4 tablespoons extra virgin olive oil
1 1/3 cups stone-ground yellow cornmeal
3/4 cup all-purpose flour
2 tablespoons sugar
3 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
2 eggs
1 tablespoon parsley (optional)

Directions: 

1. Preheat oven to 450 degrees.
2. Mix lemon juice and nut or rice milk in a small bowl and put aside while you assemble everything else. (This will simulate buttermilk)
3. Pour the olive oil into a 10-inch cast iron skillet or any oven-proof pan.
4. Mix cornmeal, flour, sugar, baking powder, salt, baking soda, eggs, parsley, and lemon juice/nut milk mixture.
5. Pour batter into skillet and bake 15-20 minutes.

  *Makes 8 servings*