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Cranberry and Corn Spoonbread

Name: Cranberry and Corn Spoonbread
Yield: one 8x8 pan, enough for 4-6 people
Ingredients: 1 cup cornmeal*; ½ cup whole wheat pastry or all-purpose flour; 2 tablespoons brown sugar; 2 teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1 ¼ cup plain, unsweetened nondairy milk like almond; ½ cup nondairy, plain yogurt; 1 cup fresh or frozen corn kernels (we used frozen); 3 tablespoons melted, nondairy butter or olive oil; 2 tablespoons ground flax seeds; 2 tablespoons maple syrup; 1 teaspoon apple cider vinegar; 2/3 cup cranberry sauce, canned or homemade; Brown sugar on top

Servings

one 8x8 pan, enough for 4-6 people

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