This is my go-to cornbread recipe, whether I’m feeding 30 for Thanksgiving, or just my husband and me on a rainy Tuesday night. It’s quick and easy to make, crusty on the top, fluffy inside, buttery-tasting through and through, and vegan, of course.
How are you celebrating Thanksgiving? Are you celebrating? Covid has stolen so much from us, including the traditions we hold dear. Turkey was never part of the Thanksgiving equation for me; it’s been the company, the family and friends, that make it a holiday. Our annual big, boisterous Thanksgiving isn’t happening. Not this year. The family cornbread dressing, which requires roasting 10 pounds of vegetables and baking 2 pans of cornbread to feed up to 30, won’t be on the menu.
I wish we could all gather together with no worries and plenty of good food and good cheer. Maybe next year (in Jerusalem). This year is about returning to basics. We all need healing, both physically and emotionally. We need nourishment and comfort. Cornbread dressing starts with cornbread; Thanksgiving starts with thanks. So give yourself some grace. And if you can, spread that grace. As Joe Biden puts it,
Let’s give each other a chance.
It’s time to put away the harsh rhetoric.
To lower the temperature.
To see each other again.
So let us come together, spiritually, virtually, anyway we can. And hey, have some cornbread, too. Happy Thanksgiving.
Cornbread
Ingredients
- 7 tablespoons vegan butter
- 1-1/2 cups corn meal
- 1 cup unbleached all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon sea salt
- 1 tablespoon baking powder. Yeah it seems like a lot. Trust me.
- 1/4 cup aquafaba
- 1-1/2 cups unsweetened soy hemp or oat milk
Instructions
- Heat oven to 400 degrees. Place vegan butter in a 9-inch ovenproof skillet or baking dish and place in the oven to melt, about 8 minutes, long enough to make the rest of the corn bread batter.
- In a large bowl, sift together corn meal, unbleached flour, sugar, salt and baking powder. Pour in the plant-based milk, aquafaba and about half the melted vegan butter, leaving the rest of it in the baking dish.
- Stir wet ingredients into dry, using a light hand until just combined. Batter will be thick. Spoon into the prepared baking dish.
- Bake for 25 to 30 minutes. Corn bread is done when it’s risen, smells buttery and has formed a tawny crust that demands a nibble or two. It should spring back after a gentle poke.
Thank you for reading my vegan stories and plant-based recipes. I sincerely love to connect with listeners and would like to hear your feedback, takeaways, “ah-ha!” moments, etc in the comments.
Connect with me for discounts, exclusive tips, and other freebies:
• Join my NEWSLETTER for exclusive content & offers
• Join my social networks on LINKEDIN, TWITTER and FACEBOOK
Want to learn more?
Explore more of my VEGAN RECIPES, and my COOK BOOKS.
Do you want a happier life, a greener plate, and a delicious world? Then sign up for VEG THERAPY.
Leave a Reply