At mine and Sara’s first vegan Thanksgiving nobody even knew we were doing things differently. Granted, we’d been having vegetarian Thanksgivings for a while, so the lack of carcass was expected. But when we let the humanely treated cat out of the proverbial bag, one of the dishes that surprised people the most was the cornbread stuffing. The stuffing recipe will appear someday soon, but the cornbread is delicious on it’s own, too!
Ingredients
2 C all-purpose (AP) flour
2 C corn meal (yellow or blue)
1/4 C sugar (turbinado is my preference)
1 TBS salt
1 TBS baking powder
1/2 tsp baking soda
2 TBS flaxseed meal soaked in 1/4 C warm water
2.5 C hemp milk (or other vegan milk)
1 stick melted Earth Balance
Instructions:
Preheat oven to 350 degrees. Grease a 9×13 baking dish, or cast iron skillet (or muffin pan, if want individual cornbreads). In a large bowl, combine all dry ingredients: flour, cornmeal, sugar, salt, baking powder, baking soda. Add wet ingredients and stir until just combined. Pour batter into baking dish and bake 40 minutes (25 for muffins), or until golden brown and a toothpick comes out clean from the center. Let cool at least 15 minutes before cutting.
Variation: Add a chopped jalapeno or two to the batter for a spicy cornbread.
I adore cornbread! I get the most random cravings for it.
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