Monday, February 4, 2013


It is official. I don't like cornbread. For some reason, I keep making it as the idea of cornbread is appealing to me.  I created this one and as far as cornbread goes, I think it is pretty good.  However, I have come to terms with the fact that its just not my favorite food. I am not sure what it is about it but... meh.... I could take it or leave it- mostly leave it.

I decided to publish the recipe since I know there are a lot of people out there that do like cornbread, and this one is super simple.  I used canned corn and Daiya cheese in this version, however, you could experiment with all sorts of mix-ins. I think jalapeño peppers would be a good choice.

If you try it, I hope you like it and will give me your honest feedback on the recipe.  Seems like something that would go well with a hearty stew like a chili.


1 1/2 cups cornmeal
1 1/2 cups whole wheat flour
3 tbsp brown sugar
1 tsp salt
1/4 cup vegetable oil
1 tsp baking soda
2 1/2 cups non dairy milk (I used So Delicious Unsweetened Coconut)
1 tbsp apple cider vinegar
1 can organic corn, rinsed and drained
1/2 cup vegan cheddar cheese shreds (I used Daiya)
1/2 tsp cayenne pepper

Preheat oven to 400 degrees.

Mix all ingredients in a a large bowl and then turn into a cast iron skillet.  Bake in the oven at 400 degrees for 30 minutes.

Allow to cool about ten minutes before slicing.

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