Skillet cornbread for a hearty side dish on Meatless Monday
Cornbread is right up there with potato salad and grits as a good, old-fashioned, home-style side. And yes, it can be vegan -- making it a great pairing with a bean-based soup (last week's Southwestern-style stew, for example). Adapted for altitude from Veganomicon, this version is a country-flavored favorite.
- Southwestern stew with potatoes, black beans and corn for a spicy dinner on Meatless Monday
- Red beans and rice with Denver Seitan Company wheat meat for Meatless Monday
- Roasted potato salad with parsley pesto for a summertime side dish on Meatless Monday
You will need:
2 cups soy milk
2 teaspoons apple cider vinegar
2 cups cornmeal
1 cup flour
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup oil (we used grapeseed), plus 1 tablespoon
1 cup frozen/partially thawed corn
Preheat the oven to 375 degrees F.
1. Heat your cast-iron skillet over medium-high heat on the stovetop and add a tablespoon of oil.
Add the partially thawed frozen corn to the skillet and saute for seven minutes or so, until corn is golden-brown.