No-Fuss Vegan Cornbread

Every other Thursday, Gena Hamshaw of the blog Choosing Raw shares satisfying, flavorful recipes that also happen to be vegan.

Today: A cornbread that's everything you want it to be -- including good for any vegans who might show up at Thanksgiving. 

This is my Goldilocks cornbread. It’s a little sweet, but not too sweet; a little salty, but not overly so. I use fine cornmeal or corn flour in the recipe, which creates a texture that isn’t too rich or dense, but isn’t quite cake-y either. Everything about this cornbread is a delightful compromise.

More: What pairs better with vegan cornbread than vegan chili?

I love to keep a batch of cornbread around at this time of year, especially for dipping into soups and stews or to serve with a warm tofu breakfast scramble. The cornbread keeps nicely for two or three days, and you can reheat the leftovers in the oven (or microwave) for a quick and comforting afternoon snack. If you do serve it on its own, try topping it with a dollop of coconut oil.

No-Fuss Vegan Cornbread

Makes 8 to 10 pieces

2 teaspoons apple cider vinegar
2 cups soy milk
1 1/2 cups finely ground white or yellow cornmeal, or corn flour
1 cup all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
6 tablespoons organic sugar
1/3 cup canola oil

See the full recipe (and save and print it) here.

Photos by Alpha Smoot

Gena's new book Choosing Raw: Making Raw Foods Part of the Way You Eat is a thorough, relatable guide to incorporating raw and vegan foods into any diet. It's full of no-fuss recipes for every meal, which range from fully raw to mostly cooked, with plenty of snacks and desserts to keep everyone happy.