A meal of veggie chili is not complete without a nice wedge of cornbread to go with it. Or at least that’s the way I see it. I like my cornbread on the savory side, with just a hint of sweetness brought out by the whole corn kernels I bake into the bread.
This is a great, basic cornbread recipe I adapted from the Post Punk Kitchen. If you can’t find cornmeal, use polenta. It’s delicious as is, but can easily be modified. Here are a few ideas:
- Add more maple syrup for a sweeter bread
- Take away the maple syrup and add salt for a more savory loaf
- Add a chopped jalapeno or some chipotle peppers
- Instead of (or in addition to) corn kernels, try another vegetable like finely diced green pepper, or some sauteed onion
Vegan Cornbread
2 cups cornmeal
1 cup unbleached all-purpose flour
2 teaspoon baking powder
1/2 teaspoon salt
2 cups soymilk
2 teaspoons apple cider vinegar
3 tbsp canola oil
3 tbsp applesauce
2 tablespoons maple syrup
1/2 cup frozen sweet corn
1. Preheat oven to 350 F / 180 C.
2. Oil a 9×13 baking pan or a nonstick oven-safe skillet.
3. In a medium bowl, wisk together the soymilk and the vinegar and set aside.
4. In a large bowl, sift together the dry ingredients (cornmeal, flour, baking powder and salt).
5. In another large bowl, whisk together the soymilk and vinegar. Add the oil, applesauce and maple syrup. Wisk again until it is foamy and bubbly, about 2 minutes.
6. Pour the wet ingredient into the dry and mix together using a large wooden spoon or a firm spatula.
7. Pour batter into the prepared baking pan and bake 25 minutes, until a toothpick inserted into the center comes out clean.
8. Slice into wedges and serve warm or store in an airtight container. You can also freeze the leftovers along with the rest of that massive batch of chili you just made.
Makes 8 servings, each containing 255 Calories, 7g Total Fat, 7g Protein, 43g Carbohydrate
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