Sweet Corn Cornbread

This cornbread is sweet and could be used for breakfast or served at the end of a meal for (believe it or not) dessert! At home, our family slices it and eats it right by the baking pan! The unusual combination of corn, coconut and pineapple, spiced up with anise is totally delicious! You can eat is as is or with a dollop of vegan sour cream or vegan vanilla ice cream. Enjoy!

2 cups cornmeal

1 cup frozen corn

1 cup all purpose flour

1/2 block of tofu

4 Tbsp. olive oil

2 tsp. salt

1/2 cup brown sugar

1/4 cup anise seeds

1 ½ cups pineapple

1 cup soy milk

1 Tbsp. baking soda (without aluminum)

Put the frozen corn, the pineapple and the tofu in the blender and process till creamy. Scrape into a bowl and add the the rest of the ingredients, combining them well. Put the mixture in a greased pan and bake at 400 º F, till it is golden brown and the crust opens up.

That Golden Moment...