Cornbread is right up there with potato salad and grits as a good, old-fashioned, home-style side. And yes, it can be vegan -- making it a great pairing with a bean-based soup (last week's Southwestern-style stew, for example). Adapted for altitude from Veganomicon, this version is a country-flavored favorite.
See also: - Southwestern stew with potatoes, black beans and corn for a spicy dinner on Meatless Monday - Red beans and rice with Denver Seitan Company wheat meat for Meatless Monday - Roasted potato salad with parsley pesto for a summertime side dish on Meatless Monday
You will need:
2 cups soy milk 2 teaspoons apple cider vinegar 2 cups cornmeal 1 cup flour 1/4 cup sugar 2 teaspoons baking powder 1/2 teaspoon salt 1/3 cup oil (we used grapeseed), plus 1 tablespoon 1 cup frozen/partially thawed corn
Preheat the oven to 375 degrees F.
We Believe Local Journalism is Critical to the Life of a City
Engaging with our readers is essential to Westword's mission. Make a financial contribution or sign up for a newsletter, and help us keep telling Denver's stories with no paywalls.
Support Our Journalism
1. Heat your cast-iron skillet over medium-high heat on the stovetop and add a tablespoon of oil. Add the partially thawed frozen corn to the skillet and saute for seven minutes or so, until corn is golden-brown. Perfect. 2. Measure out the soy milk into a measuring cup and add the apple cider vinegar; set aside and allow to curdle while you mix the dry ingredients. Place the cornmeal, flour, sugar, baking soda and salt in a large bowl together. Whisk together until thoroughly combined. Form a well in the middle of the dry ingredients. 3. Add the rest of the oil and the milk mixture to the dry ingredients. Mix together until just combined, then fold in the corn. Pour into the skillet and bake for 30 minutes or so. Slice into wedges and serve!