Tex Mex Cornbread

Cornbread

This is adapted from Complete Idiot’s Guide to Vegan Cooking by Bennett and Sammartano.  I just wanted a bread recipe so left out a bunch of stuff like peppers and vegan cheese.  I guess that means it’s not very Tex Mex any more.  It was good, but I would double the sugar next time – or maybe using soy milk would do it.

In a medium bowl, mix together:

• 1 c cornmeal
• 1 c flour (they suggested whole wheat pastry, which I didn’t have)
• 2 T sugar (try 1/4 c?)
• 1 T baking powder
• 3/4 t chili powder (this was not spicy)
• 1/2 t salt

Stir in just until combined:

• 7 oz veggie milk (https://expandingcircle.wordpress.com/ingredients/) (I used water, but I think the milk would have been better – might add sweetness as well)
• 2 T oil (https://expandingcircle.wordpress.com/ingredients/)
• 1/4 c corn kernels

Spread into lightly oiled 8″ square pan and bake at 375 for 20 min or until an inserted toothpick comes out clean.

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