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Cranberry and Corn Spoonbread

Servings
one 8x8 pan, enough for 4-6 people
Cranberry and Corn Spoonbread
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
Directions

Warm your oven up to 375 and grease and flour an 8 by 8 inch baking pan, like what you’d make brownies in.

Grab a large bowl and whisk together the corn meal, flour, brown sugar, baking powder, baking soda, and salt. In a blender, pour together the milk, yogurt, corn kernels, melted butter, ground flax seeds, maple syrup, and apple cider vinegar. Pulse until they are just combined and some of the kernels have been broken down, like 4 pulses.  Next, pour the wet mixture from the blender into the dry and mix it up until they are *just* combined. Dollop in the cranberry sauce and stir it just once to mix it in. Now scrape that shit into your prepared baking pan, sprinkle a teaspoon or two of brown sugar on top and stick it in the oven for 25-30 minutes or until a toothpick stuck into the center comes out smooth. You can tell when something is done baking, right?

Serve warm or at room temperature.

*Cornmeal can come in a lot of different grinds, meaning the size of the cornmeal can be larger or smaller. Try to grab a bag that says it’s for baking or cornbread or looks closer to flour than it does to polenta. You got this.

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