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.
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
Photos by Alpha Smoot
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