This cornbread recipe is like my best friend ? She shines solo, drizzled with agave, topped with vegan butter, accompanying chili, at any soul food feast, and on New Year?s Day with the greens and black-eyed-peas ?

VEGAN CORNBREAD (GLUTEN-FREE TOO)
1 1/2 cups fine ground cornmeaL
1/2 cup cane sugar
1 tsp sea salt
1 tbsp baking powder
1 tbsp arrowroot powder or cornstarch
1 cup raw almonds
1 1/2 cup warm water
1/4 cup olive or avocado oil
2 tsp apple cider vinegar

Preheat the oven to 400°F.
In a large bowl, whisk together the cornmeal, sugar, salt, baking powder, and cornstarch or arrowroot powder until combined. Add the almonds to a high-speed blender and blend until they are powder. Add the warm water to the blender and blend until smooth.
Pour the almond mixture into the bowl of dry ingredients. Add the oil and apple cider vinegar and stir to combine.
Pour the cornbread mixture into the baking dish and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool the pan of cornbread on a wire rack for 10 minutes before serving. Enjoy!

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