After years of meatless Thanksgivings, certain recipes have become definite staples on our table but I am still always on the hunt for new and tasty lenten dishes. This recipe is for a light and fluffy vegan cornbread. Tomorrow I’ll be posting a couple more, both go-to and new, recipes that I’m making for this year!
I’ve never made this particular recipe but am going to try it using Bob’s Red Mill gluten/wheat free flour. Since going totally Paleo (not by choice) almost two years ago, it’s important for me to try and at least bring dishes that I can eat along with everyone else rather than expecting them to accommodate me. I may actually end up making them as muffins, too. I’ll post photos on Friday but here’s one from The Pretty Bee, the site I found the original recipe on.