It just occurred to me today that this is a “Southern” blog and I’ve never posted a recipe for cornbread! Of course I’ve modified it, but if you want plain ‘ol cornbread (as seen below), just leave out the jalapeños and cheddar!
My adaptation of Skillet Cornbread from Isa Moskowitz’s cookbook Veganomicon.
2 cups almond milk (you can use soy, but don’t use rice, flax, oat, or coconut as they don’t react the same way with the vinegar)
2 teaspoons apple cider vinegar
2 cups yellow cornmeal
1 cup all-purpose, unbleached flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup vegetable oil
3/4 cup shredded Daiya cheddar
2 jalapeños, seeded and finely chopped
Preheat your oven to 350 degrees. I like to make my cornbread in an iron skillet, so I spray it with a little non-stick spray and place it in the oven while it’s heating, but you can also make this in a pie plate or a cake ban too.
Combine the almond milk and vinegar and set aside to curdle.
Sift together the cornmeal, flour, salt, sugar, and baking powder. Use a spoon to create a space (called a well) in the middle of your dry ingredients and pour in the oil and almond milk mixture. Mix well and then fold in the cheddar and jalapeños, if using.
Pour into your prepared pan and bake for 30 minutes.
PS This is awesome served with Earth Balance Buttery Spread!