CHEF JEFF — ONE BYTE AT A TIME: Whole-Grain Vegan Cornbread

This easy recipe will appeal to meat- and nonmeat-eaters alike.

Whole-Grain Vegan Cornbread

1 cup cornmeal

1 cup white whole-wheat flour

¼ cup evaporated cane juice sugar (regular sugar can be substituted)

1 tablespoon baking powder

¾ teaspoon salt

1/8 teaspoon xanthan gum (optional but improves the texture slightly, helps the cornbread bind together better)

1 cup soymilk, almond milk, or milk of choice

1/3 cup canola oil

1 tablespoon arrowroot powder or cornstarch, mixed with 4 tablespoons water

Preheat oven to 400 degrees. Grease 8-inch-square baking dish. Mix all of dry ingredients. Fold wet into dry. Pour into the baking dish. Bake for 20 minutes.

Yield: Serves 4 to 6.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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