Happy Thanksgiving! I wanted to take a break from the dinner preparations to write down how I made some absolutely delicious cornbread last night. We're in Tucson at my in-laws house, and all the family is here. Last night Mom had the family's traditional Coward Lush (vegetable soup) for dinner, and she was making cornbread to go with it. It had eggs and milk in it, so I said I'd make some vegan cornbread, too. I thought I had a recipe for vegan cornbread in my Laurel's Kitchen Bread Book, which I brought along to make rolls from for Thanksgiving, but when I looked there was none. So I adapted my favorite cornbread recipe from that book and came up with the best vegan cornbread I've had!
So, here it is.
Vegan Molasses Cornbread
Stir together 1 3/4 cup cornmeal, 1 cup whole wheat flour, 3/4 teaspoon salt, 1 teaspoon baking powder, and 1/2 teaspoon baking soda in a medium mixing bowl.
In a quart-size liquid measure, mix together 2 1/4 cups soy milk, 3 tablespoons walnut oil(or other tasty oil), 3 tablespoons molasses (I used blackstrap--loading on the calcium, too!) and a tablespoon of apple cider vinegar.
Stir the liquids into the dry ingredients and pour into a greased 8X8 pan or a round cake pan. Bake at 350 degrees for about 40-45 minutes, until a toothpick comes out without wet batter. Cut into squares or wedges and enjoy!