Vegan, Soy Free
I might have a weakness for cornbread. No, scratch that. I definitely have a weakness for cornbread. There is something about the chewy sweet bread that I give in to every time. Plus, it pairs perfectly with a warm soup or chili on a cold day, so its even harder to resist.
But unfortunately, traditional corn bread is made with eggs and milk which is no bueno in my book, so I created this vegan version which is to die for. Not literally, obviously. Please don't die. :) This version is just as moist as cornbread should be; no crumbly dry mess here! Plus, I added a new pop of flavor by adding the rosemary, and a new pop of sweetness by adding the cranberries! The two flavors compliment each other perfectly and are a wonderful addition to a traditional cornbread. Rosemary and cranberries aren't your thing? Leave them out or leave just one of them out if you prefer; the recipe is very adaptable.