Monday, March 24, 2008

Vegan Skillet Cornbread

Well I've been drooling over all the recipes in Veganomicon since I picked it up months ago, and I finally put something to the test. Not the flashiest of their recipes, but we have a new cast iron skillet, and despite the best of intentions I haven't been making real bread, so skillet cornbread sounded just right. Unlike other vegan cornbreads I've tried, this was super easy, didn't need special ingredients, and came out perfectly! And gained rave reviews from all kinds of eaters. I actually made it three times this last week - pictured are the original recipe, a spicy version, and a batch with molasses mixed in.

I'm apparently incapable of actually following a recipe as written, so here it is with a couple of my standard substitutions.

Vegan Skillet Cornbread a la Vegonomicon

2 cups soy milk
2 tablespoons lemon juice or vinegar
2 cups cornmeal
1 cup whole wheat flour
1/3 cup sucanat (unrefined sugar)
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup oil (or substitute 1/4 cup applesauce plus 2 tablespoons oil)

Preheat the oven to 350. Lightly grease cast iron skillet and place in oven to warm. (Or saute extra ingredients in skillet and don't wash before adding the batter.) Combine the soy milk and lemon juice or vinegar and set aside to curdle for 10 minutes. 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 30 minutes, until a toothpick or knife inserted in the center comes out clean. Remove from oven, let cool a bit before serving. In my house we tend to serve it slathered with very non-vegan butter or cheese.

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