Umami Mexi-Cornbread

1 Cup All-Purpose Flour

1 1/2 Cups Coarse Yellow Cornmeal

2 Tablespoons Coconut Sugar or Dark Brown Sugar, Firmly Packed

2 Teaspoons Baking Powder

1/2 Teaspoon Baking Soda

1 Teaspoon Smoked Paprika

1/2 Teaspoon Salt

1 Cup Zesty Mexican BLENDABELLA

1 1/4 Cups Plain Non-Dairy Milk

2 Teaspoons Apple Cider Vinegar

1/3 Cup Olive Oil

Preheat the oven to 375 degrees and lightly grease a 9-inch cast iron skillet or round baking pan.

In a large bowl, mix together the flour, cornmeal, sugar, baking powder and soda, paprika, and salt. Stir in the BLENDABELLA and toss to coat thoroughly with flour. This will help prevent all those luscious mushroom pieces from simply sinking to the bottom.

Separately, whisk the non-dairy milk, vinegar, and oil to combine before adding these wet ingredients into the bowl of dry. Mix with a wide spatula just enough to bring the batter together smoothly, although a few errant lumps are just fine to leave be.

Spread the batter into your prepared pan, smoothing out the top and lightly tapping it on the counter to release any air bubbles. Bake for 20 - 25 minutes, until golden brown on top and edges just begin to pull away from sides. A toothpick inserted into the center should come out cleanly.

Let cool for at least 10 minutes before slicing and serving. Enjoy warm or at room temperature for the most savory satisfaction.

Makes 8 - 10 Servings

©Hannah Kaminsky http://www.BitterSweetBlog.com