As was evident in my Expectations, Culinary and Otherwise post, I am a little picky about cornbread. Yesterday was one of those days when hot soup and a wedge of cornbread sounded just right. Jimbo rose to the challenge and, with the inspiration of a Skillet Cornbread recipe from Veganomicon, veganized an old recipe we had for Aunt Dorothy’s Cornbread.
2 Cups plain soy milk
2 teaspoons chili infused vinegar
2 Cups yellow cornmeal
1 Cup all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/3 cup canola oil
1/3 Cup diced banana pepper rings
8.25 oz can of cream-style corn (most are vegan)
Preheat the oven to 350°. Lightly grease cast iron skillet and place in oven to pre-heat. Combine the soy milk and vinegar and set aside to curdle. Sift together dry ingredients. Create a well in the center and add the wet ingredients. Mix together until just combined, fold in any additional ingredients. Pour the batter into the prepared skillet. Bake for about 50 minutes, until a toothpick or knife inserted in the center comes out clean. Optional broil to add golden color on top. Remove from oven, let cool a bit before serving.