Thursday, October 30, 2008

Vegan Harvest Cornbread

Halloween is tomorrow, and we have a delicious meal in the works... until then, here is our own favorite cornbread recipe for you to enjoy. (And sorry about the lack of posts in a while! We do have a lot to blog about! )

Vegan Harvest Cornbread

2 cups white wheat flour, spelt flour, or whole wheat flour
2 cups whole grain cornmeal
2 1/4 Tb baking powder
1 tsp salt
1/4 cup + 3 Tb vegetable or safflower oil
1/4 cup agave nectar
1 3/4 - 2 cups milk alternative (such as soy, hemp, almond, oat milks)
fresh corn kernals from 1 stalk corn on the cob
1/3 cup + 1 Tb banana pepper, diced
1/3 cup + 1 Tb red onion, diced

Preheat oven to 350 degrees F. In a medium bowl, mix all dry ingredients. Make a well in the center of the bowl, and add agave and oil. Then add milk, and combine liquid ingredients with the dry ingredients until just blended with no flour clumps. Place in a medium round pan coated with cooking spray. Bake in the oven for 40-45 minutes until golden brown.

1 comment:

Paulina said...

Cornbread is one of my favorite breads to make because it goes well with chili, another fave of mine!