A few days ago I posted a green chili cornbread recipe. It was my first foray into vegan cornbread. The flavor was mild and pretty delish. I am definitely a cornbread lover. I admire it for its ability to accept other flavors and textures, like a blank slate for creativity. Just throw it in and see how it goes. So, the other day we scored the very last peck of green tomatoes from our friends at Livingstones Farm for Sandy to make her soon to be world famous Chick’n Chili Verde. I decided to make more cornbread, but wanted to switch it up. On a whim I threw in a ton of cinnamon and a dash of cayenne. This cornbread was craveable. I could have gobbled up the entire pan but that would have been just crazy.
Cinnamon Scented Cayenne Cornbread
By. S. Duquet
3/4 C enriched corn meal
1 1/4 C all purpose flour
1/2 C sugar
2 tsp baking powder
1/2 tsp salt
3 tsp cinnamon
1/8 tsp cayenne pepper or a bit more if you like it hot
1 C non dairy milk
1 1/2 tsp Ener-G replacer wisked with 2 Tbsp water
1/4 C vegetable oil
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.
Enjoy this sweet and sassy bread with chili, for brunch or for plain ol’ snacking. I hope you enjoy it.
Have a delicious day.
Tags: 30 day challenge, cinnamon scented cayenne cornbread, compassionate eating, Meatless Monday recipe, plant based diet, trying vegan, trying vegetarian, vegan, vegan breakfast, vegan brunch recipe, vegan challenge, vegan cornbread, Vegan MoFo, vegan MoFo recipe, vegan recipe, vegan wannabe, vegetarian transition