My first steps
As a new vegan reworking your old recipes can be a difficult process. You have to find the right substitutes for your old non-vegan ingredients, this can be filled with pitfalls of disappointment when the finished product doesn't turn out just the way you want. This took some time and effort but the cornbread tastes just like I remember from my pre-vegan days. :) Recipe Adapted from Southern Buttermilk Cornbread recipe in Betty Crocker's New Cookbook Vegan Cornbread 1 1/2 cup Organic Corn Meal 1/2 cup Unbleached All Purpose Flour 2 teaspoons Baking Powder 1 teaspoon Salt 1/2 teaspoon Baking Soda 2 Tablespoons ground Flax Seed 6 Tablespoons hot water 1/4 cup Demerara Sugar 1/4 cup Light Olive Oil 1 1/2 cup So Delicious Unsweetened Coconut Milk 1/2 Tablespoon Lime Juice Preheat oven to 450 degrees. Combine corn meal, flour, baking powder, salt, and baking soda in a medium sized mixing bowl, then set aside. Stir ground flax seed into hot water and let sit f