I belong to a book group. Specifically, we read historical fiction, which typically isn’t my forte, but I’ve been having a good time nonetheless. Each month, we meet at one member’s house to discuss the reading, go off on long tangents unrelated to the book, and eat. This week, our host pledged to make vegan chili with me in mind. Only time will tell if she did so, but either way, I was touched. So what must one serve with vegan chili?
Vegan Cornbread (recipe from The Joy of Vegan Baking)
- 1 1/2 cups vegan milk
- 1 1/2 tablespoons vinegar (I use apple cider, but white is good, too)
- 1 cup cornmeal
- 1 cup flour
- 3 tablespoons vegan sugar
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 tablespoons canola oil
- 1/2 to 1 cup corn kernels (optional)
Preheat the oven to 425° F. Grease an 8″x8″ baking dish and set aside.
In a small bowl, combine the milk and the vinegar. Set aside.
In a large bowl, mix together the cornmeal, flour, sugar, salt, baking powder, and baking soda. Add the milk/vinegar mixture, oil, and corn if using (I usually don’t). Stir until just blended. Pour the mixture into the prepared baking dish, spreading evenly. Bake for 20 to 30 minutes, or until the top is golden brown.
This recipe is incredibly quick and easy. It goes from empty bowls to the oven in 10 minutes, I promise. It’s also delicious. In fact, I can’t think of a dairy-loaded cornbread I’ve liked so well. The result is moist and flavorful without the sweetness overpowering the corn taste and texture.
Now we must wait and see what everyone else brings to share.