There's no flour or dairy in this cornbread recipe.

• 2 cups corn meal
• 2 cups nut milk with 1 tbsp lemon juice
• 2 eggs
• 4 tbs bacon grease
• 1 tsp each baking soda & baking powder
• 2 tsp salt (or to taste)
• 10" crockery or cast iron pan

How do

1. Preheat oven to 425F. Put the cooking vessel in to pre-heat for about five minutes.
2. Add milk and bacon grease to mixing bowl & heat (microwave, e.g.) until grease melts
3. Add other ingredients and fold gently until uniform.
4. Remove vessel from oven and gingerly coat with grease.
5. Pour batter into vessel, return to oven
6. Bake 18-25 minutes until nicely browned and toothpick comes clean
7. Let it cool on a rack 5-10 minutes at least before cutting in.

This is a good "substrate" cornbread. It holds together well when cooled, and wants stuff added to it, like gravy or butter or honey or jam or what-have-you. I used nut milk + lemon juice because I didn't want to pay for buttermilk and we have a house mate who can't do lactose; we have a nut milk maker here so it's easy enough to produce for cheap.

I imagine you could start by substituting a vegan shortening for the bacon grease to make it 100% hippie-safe, but you'd also need to do something with the eggs which provide the glue to hold it all together.