Cornbread is divine. I like it sweet and I also like it savory. I like it with melted vegan butter and I also like it plain. Shaped like a muffin or in a tantalizing triangular slice…it is the right addition to any soup, chili or stew. This was my first attempt at veganizing cornbread from scratch. I used the recipe right off the package of corn meal. The outcome was very tasty and especially nice with the Chick’n Chili Verde. Enjoy.
Green Chili Cornbread
Original recipe from the Kroger brand corn meal and modified by S. Duquet
3/4 C enriched corn meal
1 1/4 C all purpose flour
1/4 C sugar
2 tsp baking powder
1/2 tsp salt
1 small can of diced green chilies, drained
1 C non dairy milk (I used unsweetened hemp milk)
1 1/2 tsp Ener-G egg replacer mixed with 2 Tbsp water
1/4 C oil of your choice
Make It Happen
~Preheat oven to 400 F
~Grease an 8 or 9 inch round pan
~Blend all ingredients together until dry ingredients are moist.
~Pour batter into a greased pan and bake for 25-28 minutes or until a wooden toothpick inserted in the middle comes out clean.
Serve warm with vegan butter and hearty soup of your choice.
Have a delicious day.
Tags: 30 day challenge, compassionate eating, dairy free, going veg, green chili corn bread, plant based diet, trying vegan, trying vegetarian, vegan bread recipe, vegan challenge, vegan corn bread, vegan experience, Vegan MoFo, Vegan MoFo recpe, vegan transition, vegan wannabe, vegetarian recipe, vegetarian transition