You'd never know this corn bread is vegan....
I really don't think I could live a vegan lifestyle. I love cheese and I love honey.
Vegan recipes, for me, are just a variety of veggies. Steamed or grilled or broiled. Bread is pretty much out of the question. Bread needs honey or eggs or milk...not a recipe for veganism.
So, when I found a recipe for vegan corn bread, I was pretty skeptical. First of all, I always put honey on and in my corn bread. And, secondly, well....there isn't a vegan option when it comes to corn bread. Or so I thought.
Getting it's moisture from corn and the soy milk instead of the honey and butter this melt-in-your-mouth bread is perfect with vegetrian chili, any kind of soup or other meal that has a saucy, ready to sop up meal.
If you're feeling adventurous, you can spice up the recipe with a couple of teaspoons of chopped onion, a few of jalapeno peppers or even a bit of garlic...or some combination thereof. Throw in sme of those bacon-flavored soy bits and your carnivorous friends will never know the difference.
This recipe takes almost no effort at all. You'll have to be a little patient while it bakes for half an hour or so, but it's worth the wait.
Vegan Corn Bread
1 1/2 cups of cornmeal 1 1/2 cups of flour
3 1/2 teaspoons of baking powder
1 tablespoon of sweetner (be it sugar or a sugar substitute)
1 teaspoon of salt
2 1/4 cups of soy milk
1/4 cup of oil
2 cups of corn kernels or cream style corn
- Mix the cornmeal, the flour, the baking powder, the honey and the salt.
- Stir in the soy milk, the oil and the corn.
- Pour into the hot skillet and bake for 30 minutes.
Vegan.
