Cornbread

What goes best with Drunken Beans or any kind of chili? Why, cornbread of course. This sweetly savory starch is a great way to temper some of the heat from a spicy stew -- a good balance. This vegan version is adapted from a recipe in Jeanne Lemlin's Vegetarian Pleasures.

1-1/4 cups cornmeal
1 cup flour
4 teaspoons baking powder
1/2 teaspoon salt
1/3 cup agave syrup
3 tablespoons Earth Balance butter
1-1/2 teaspoons egg replacer
2 tablespoons water
1-1/4 cups soy milk

Preheat oven to 375 degrees. Grease a glass 8x8 pan with vegetable shortening. In a large bowl, combine dry ingredients. In a medium bowl, place agave syrup and butter; microwave to melt butter and mix together. In another small bowl, place the egg replacer and add the water; whip until frothy and add to syrup/butter mixture along with the soymilk. Blend liquid ingredients and then add to dry ingredients. Stir just until combined. Scrape into prepared pan and bake for about 25 minutes at 375 degrees.