Chilly Weather Soup and Cornbread

Sometimes you just want a comforting soup and cornbread, and autumn in England certainly creates the need! This soup recipe was amazing and the only changes I made were using dairy-free margarine and coconut oil instead of butter. It was beautifully creamy. And everyone except our texture-phobic Jimmy loved it. 

This cornbread recipe is adapted from an old Mennonite cookbook called "More with Less"

Basic Cornbread
Combine the following dry ingredients in a medium sized bowl:

1 C. gluten-free flour
1 C. cornmeal
4 t. baking powder
1/2 t. salt
3T. brown sugar
1/2 t. xanthan gum

Make a well and add:

1 C. soy milk or coconut milk

1/4 C. oil

2 eggs (flax eggs work well here)

Spread (mix will be thick) into 8x8 pan, and bake at 375 degrees for 25 min.

Best eaten warm!