Southern Vegan Cornbread

Southern Vegan Cornbread

With Thanksgiving in our rear-view mirror, I was reminded how much we all enjoyed our Southern Vegan Cornbread.  It is a recipe that I have made for most of my life and always shared on holidays with my family.  It is one they always expect and request.  Many years ago, it was found on the Quaker Corn Meal box but over the years the recipe was changed and is now listed as Easy Corn Bread but it is not the original recipe that I used previously.  The later one increased the flour and decreased the cornmeal.  I took the old recipe that I have made for years and veganized it.  We had it for yesterday's Thanksgiving lunch and it was enjoyed by all.  Here is a copy for you:

1 cup organic all purpose flour

1 cup organic yellow corn meal

1/4 cup organic sugar

2 teaspoons aluminum free baking powder

1/2 teaspoons salt 

1 cup almond milk  plus 2 Tablespoons

1/4 cup canola oil (or oil of choice)

1 tsp egg replacer

Heat oven to 400 degrees.  Grease an 8 inch pan for thicker cornbread or use a 9 by 13 inch pan for thin cornbread.  Stir all dry ingredients together, then make a little hole in the dry ingredients and add the liquid ingredients.   Stir until all ingredients are moist.  Bake 25 minutes or until cornbread is light golden brown and a toothpick goes in and is removed clean.  Great warm, right out of the oven! 

Hint of Cinnamon Waffles

This morning, I made waffles using Isa Chandra Moskowitz's Perfect Pancakes (which is in her book Vegan Brunch) with my grandson. They were the best waffles I've had in a long, long time. He was so proud of his creation and even though he is a picky eater, these were gone in a flash. 

I know that every time I make a recipe from one of Isa's books, I'm going to love it.  This time, as always, my 3 1/2 year old grandson and I made a fabulous recipe. Reviewing her waffle recipe on the next page, I noted she added a little more oil for waffles so I increased the oil by one tablespoon. Otherwise, the recipe was just like the original other than the milk was almond, rather than soy or rice.  If you want to make an excellent waffle, here is Isa's recipe with the oil quantity change and my additional notes in parenthesis:

1 1/4 cups all-purpose flour ( I used Bob Red Mill's organic)

2 teaspoons baking powder (I used aluminum-free)

1/2 teaspoon salt  (I used pink Himalayan salt)

1 teaspoon ground cinnamon

2 tablespoons canola oil (I used 3 tablespoons of canola/olive oil combo)

1/3 cup water

1 and 1/4 cup almond milk (I used unsweetened Blue Diamond)

2 tablespoons pure maple syrup

1 teaspoon pure vanilla extract

(I used coconut cooking spray on the waffle iron)

I mixed all of the dry ingredients, then added all of the liquid ingredients in the middle and stirred until most of the lumps were gone. (Isa noted that "a few lumps in the batter are just fine.") I used an electric waffle iron and the batter was thin because in Isa's recipe you have the choice of using 1 to 1 and 1/4 cup rice or soy milk.  I wanted the waffles to be light so I used the higher amount and they were a huge success.  

If you love these waffles as much as I do, I would suggest you buy at least one of Isa's cookbooks right away.  They are fabulous and you can never go wrong with her recipes!!

I normally take a photo... I'll take one the next time BEFORE we eat them and insert it later.  Enjoy! :-)