If you were raised was raised on crispy cornbread, this recipe is ideal. If you prefer sweetness to your cornbread, just add a little agave nectar or honey. 

• 1-2 tablespoons canola oil
• 1½ cup unsweetened almond milk or rice milk
• 2 teaspoons apple cider vinegar 
• 1 cup yellow cornmeal
• ¼ cup coarse-ground cornmeal
• ¾ cup all-purpose flour or whole wheat 
• 2 teaspoons baking powder
• 1 teaspoon baking soda 
• 1 teaspoon salt
• 1 container plain soy yogurt or coconut milk yogurt
• 1 jalapeño, seeded and minced (optional)
• ½ red bell pepper, finely chopped (optional)
• 1 cup corn, fresh or frozen (optional)

Preheat oven to 425°F (220°C). Add 1 tablespoon of oil to bottom of cast iron skillet or 9” baking pan and preheat while mixing cornbread. Mix almond milk or rice milk with vinegar and set aside. Combine all dry ingredientsin a medium- size bowl. Then add yogurt, almond (or rice) milk and vinegar. Mix well. Stir in jalapeño, red bell pepper and corn. Remove pan or skillet from oven, pour in mixture and return to oven. Be careful not to burn yourself on the hot pan or skillet in this process. Cook for 20-30 minutes or until top is light brown in color. Remove and let cool for 10 minutes before serving.

Variation: Simple Cornbread

This recipe can be used for Cornbread Dressing. Preparation is identical to the instructions above.

• 1 cup yellow cornmeal 
• 1 cup all-purpose flour
• teaspoons baking powder 
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 container plain soy yogurt or coconut milk yogurt 
• 1 cup unsweetened almond or rice milk 
• 1-2 tablespoons oil for iron skillet or pan