Saturday, August 6, 2011

Vegan cornbread

Breakfast: Veganomicon vegan cornbread with home-made jam

Lunch: Yet more orzo salad with edamame salad from Sun Valley. I love that place!

Dinner: Veggie chow mein that was slightly disappointing

A month or so ago, on a friend's recommendation, I bought Veganomicon. This book is great for at least 2 reasons. 1) It is named after the Book of the Dead from Evil Dead (Necronomicon Ex-Mortis) 2) It's got over 200 vegan recipes that are absolutely fantastic.

I'd been waiting to make some cornbread for a long time, and was stoked to find this recipe in the book after I'd just bought a loaf tin and loads of cornmeal. In the book they use a skillet, but I made mine in the loaf pan because I am stubborn and do not have a skillet.

You'll need:
(makes 1 loaf)
2 cups plain soy milk
2 tsp apple cider vinegar
2 cups cornmeal
1 cup plain flour
1/4 cup sugar
2 tsps baking powder
1/3 cup canola oil

Preheat oven to 180 degrees Celcius and oil the loaf pan
Combine the soy milk and apple vinegar in a bowl and set aside to curdle
Sift together the cornmeal, flour, sugar, baking powder and salt
Create a well in the centre and add the milk mixture
Stir until only just combined
Pour into the loaf pan
Keeping the oven door closed as much as possible, bake for 45-60 minutes, or until a toothpick comes out clean

This is great with cherry jam, or the lovely Jessica suggested apple cinnamon butter, which sounds amazing!

Even if you're not vegan, or even vegetarian, I'd highly recommend this book. It's cute, it's funny, and the only bad thing about it is that it needs more photos for me to drool over. Buy it here!


  1. Mmm... that photo is making me hungry! I will have to try this recipe but I will swap the soy for sweet almond milk. I won't touch soy for specific reasons. Yeah, the apple cinnamon butter takes it to another level especially when you top if off with raw honey.

    Btw, thank you for the info on this book! It looks fantastic and I will have to check it out now. More inspiration to chew on :)

  2. To be honest I avoid soy wherever possible too, especially soy milk, so I made this with non-vanilla almond milk too! Almond milk is pretty much amazing for everything, fact.

    The girl who wrote this also wrote Vegan Cupcakes Take Over The World, which might be the best cookbook title ever!