Looking for a last-minute delicious treat to make for your Thanksgiving dinner? Try Alicia Silverstone's Cornbread.
1 cup sorghum or maple syrup
1 1/4 cups soy milk (or soy/rice blend)
1/4 cup safflower oil
1 1/2 cups cornmeal
1/2 cup whole wheat pastry flour
1 teaspoon baking soda
1/2 teaspoon fine sea salt
Preheat the oven to 400°F. Oil a 9"x9" (or similar size) baking dish or 12-cup muffin tin. Combine the sorghum, soy milk and oil in a medium bowl and mix well. In another bowl, stir together the cornmeal, flour, baking soda and salt. Add the dry mixture to the wet mixture, and mix just until well combined.
Pour the batter into the prepared pan, and bake for 25 to 30 minutes or until a toothpick inserted in the center of the cornbread or a muffin comes out clean. They will be golden brown and crazy delicious.
Stir the batter just enough to combine the ingredients. Muffins can become heavy and tough if the batter is overmixed. Work quickly with muffin or cake batter. Baking powder will lose its effectiveness if it sits for too long in the batter. Muffins can become gummy in the refrigerator, so store them at room temperature for the first couple of days. After 3 days, I recommend you freeze them.