Old Mother Hubbard Cornbread

Doesn't this cornbread look pretty? Wish I could say it tasted as good as it looks, but it was tasted like cardboard. I made cranberry sauce with some cranberries and Trader Joes ginger spread and needed something to put it on. So, I thought cornbread. It will match my table and big mug. Of course, I didn't have any eggs. And not much milk. And no butter. No problem, I'll make it vegan! All the vegan recipes called for maple syrup, for some reason. I didn't have any of that or any soy milk for that matter. So I used honey, olive oil and milk mixed with yogurt as substitutions. Seriously, it didn't taste terrible if I dipped it into olive oil and sea salt. This little snack of farmer's cheese and cranberry sauce wasn't terrible either because the other elements turn the bread into just a vehicle for the cheese and sauce, though the texture was kind of rubbery and overly dense. The half loaf ended up in the freezer. Maybe I'll make cornbread stuffing someday. Or maybe I'll just pitch it when my frugal self isn't looking.