The Lazy Veggie

Molasses Corn Bread

Ingredients

• 1 1/4 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1 1/4 cups yellow cornmeal
• 3 tablespoons sugar
• 1 1/4 cups non-dairy milk (I used coconut milk)
• 1/4 cup unsulfered molasses
• 1 large egg (I used egg replacer)
• 1 1/4 sticks (10 tablespoons) unsalted butter, softened (I used Earth Balance)

Preparation

1. Preheat oven to 400° F. 
2. Into a large bowl sift together flour, baking powder, salt, and baking soda and whisk in cornmeal and sugar until combined well. In a bowl whisk together milk, molasses, and egg replacer until just combined. Add butter to flour mixture and with an electric mixer beat until mixture resembles fine crumbs. Beat in milk mixture until just combined.
3. Pour batter into cupcake pan (if you aren’t using silicon, use cupcake liners) in middle of oven 25 minutes, or until a tester comes out clean. Cool corn bread for 5 minutes and turn out onto rack to cool completely. Corn bread may be made 2 days ahead and kept, wrapped in plastic wrap, in a cool, dry place.

Based on this recipe: http://www.epicurious.com/recipes/food/views/Molasses-Corn-Bread-14203#ixzz2MPTObGYw