Everybody Loves Cornbread

Five or six years ago, I hated cornbread.  Now, I'll shank a b*tch over it.

This recipe gets all the credit.

(And it's vegan, but don't tell anybody.  It's delicious and that's all they need to know.)

Everybody Loves Cornbread

Ingredients
1 cup flour (whole wheat, white, rye, knock yourself out here)
1 cup cornmeal (yellow, accept no substitutes)
1 Tbsp baking powder
1/2 tsp salt (DON'T leave this out)
Scant 1/2 cup white sugar*
1 Tbsp molasses*

1/2 cup pack pumpkin
1 cup milk (of the soy, almond, cashew, or rice variety if you're going for vegan cornbread)
1/4 cup natural, unsweetened applesauce

* Or use 1/4 cup white sugar and 1/4 cup brown sugar, if you can be bothered to keep brown sugar around the house (I can't).



Instructions
- Preheat the oven to 400*F.
- In a medium mixing bowl, whisk together the dry ingredients and molasses.

- Make a well in the middle and dump in the wet ingredients.
- Whisk the wet ingredients, allowing a bit of the dry ingredients to get whisked in with them (don't work too hard).
- Using a spoon or spatula, mix it all together until the wet ingredients are incorporated into the dry ingredients.

- Put it in the baking dish of your choosing and bake:
--- 10 minutes for mini muffins
--- 20 minutes for regular muffins
--- 30 minutes for a 9x9 or 9" round pan

They serve up great warm or left over & reheated, and they go well with ... hmm, everything.  Trying not to eat them all in one go is the challenge.