This cornbread is great served with any of our beans or entrees.
It is delicious crumbled on top of soup, or even lightly over a salad.
Crumble onto the bottom of a bowl and top with hot beans or spaghetti sauce for a real Mediterranean treat.
It’s great with non-hydrogenated margarine for breakfast, along with any scrambled tofu recipe.

Steps

Mix all DRY ingredients EXCEPT YEAST thoroughly.

Mix water, honey and yeast in separate bowl.

Let yeast rise 10 minutes.

Then stir into flour mixture.

Pour into a sprayed iron skillet and bake at 350 degrees for 40 minutes, or until golden brown and hollow to the tap.