Cornbread is a favorite for many. Luckily, some of our friends at Hallelujah diet experiment often with delicious, vegan friendly recipes to cook at home. Hallelujah Acres Cornbread is the result of such efforts! Pair with a nutritious entree for the most delicious vegan meals.
EDITOR: All my life, I have loved cornbread! But after adopting The Hallelujah Diet in 1976, I had to give up Cornbread because it contained eggs, shortening, and sugar, ingredients I no longer wanted to consume. Not content to have Cornbread forever banished from my taste buds, about 20 years ago, I started trying to make a Cornbread that didn't have any bad ingredients in it, and yet still tasted good. Hallelujah Acres Cornbread is the result of that effort. I personally like it better than any Cornbread I have ever eaten. If you give it a try, let me know what you think of it.
In first bowl, combine the following ingredients:
Ingredients
1/2 cup Corn Meal
1/2 cup Rye Flour
1/2 cup unbleached White Flour
1 teaspoon Italian Seasoning
1 tablespoon Onion Flakes
2 teaspoons Rumford (Aluminum-Free) Baking Powder
In a second bowl, combine the following ingredients:
1 cup very hot distilled water
1 1/2 tablespoons Honey
1 tablespoon, raw, unfiltered Apple Cider Vinegar
1/2 teaspoon Celtic Sea Salt
Directions
1. Spray liquid lecithin or olive oil on a small (8") iron skillet.
2. Mix wet ingredients until honey is dissolved.
3. Add dry ingredients.
4. Mix quickly and pour into skillet.
5. Bake about 20 minutes, in a 350-degree oven, till Cornbread starts to brown.
6. Remove from oven. Let cool 10-15 minutes.
