All this cold rainy Portland weather nonsense has been screaming for some hearty chili and cornbread. I love chili, but I love cornbread on another level. To be honest, I only made the chili so I could justify making a big batch of cornbread. I’m very pleased with this decision. I found this awesome Vegan No-Fuss Cornbread on Food52 and adapted it ever so slightly. It was so easy to make and turned out so moist and perfect.
Recipe adpated from Food52 (I used almond milk, less sugar, olive oil and halved the original recipe)
Makes about 8 squares
1 tsp apple cider vinegar
1 cup original almond milk
3/4 cup corn meal (medium ground)
1/2 cup all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 tbsp organic brown sugar
1/4 cup olive oil
1. Preheat oven to 400. Whisk together the apple cider vinegar, almond milk and olive oil in a bowl.
2. In a large bowl, mix to combine the remaining ingredients. Add the wet to the dry and mix until just combined. Pour into a 9×5 in greased loaf pan.
3. Bake at 400 for about 25 minutes, until golden.
Okay fine I’ll eat it with chili instead of eating all of the cornbread…
I used Picky Eater Blogs recipe for Vegetarian Chili — it was sehr sehr gut. What made it different was the addition of cocoa powder, adding a subtle mole-like flavor to the chili. So many different yummy spices in there.
Okay so while the chili was a success, the cornbread was the star for me….and always will be.