Just back from the Happiest Place on Earth, what better time is there to try some Disney recipes, right? Although
Whispering Canyon wasn't a stop we made this time, their cornbread sure looked good when I read the recipe at
Cooking with Mickey. Naturally, I subbed egg replacer for egg, almond milk for dairy milk and Bob's Red Mill GF blend for flour. I used organic sugar and also added a little garlic and onion flake for a bit of a kick of flavor. Baked it all in cast iron. The batter filled my Lodge cornbread pan, and 6" and 8" cast iron frying pans.
I decided mine needed to be smothered in sweet potato greens, which were featured at my CSA this week. I'd never had them before, but boy were they yummy! I love how we have had the opportunity to try so many greens we would never have otherwise discovered through this wonderful, organic source. Thank you, farmer Paul!
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