I mentioned a few posts back that I’m getting really into baking. I realize that making your own food and having it turn out delicious isn’t something new for most of you, but for me it’s a whole new adventure. I’m still at the beginners level of keeping things really simple, having learned the hard way that even really simple recipes are very easy to mess up… at least they are in my kitchen.
The other night I was craving cornbread (this is not unusual) and I realized that I probably had most of the ingredients for the tasty treat on hand. I looked around online for a proper vegan cornbread recipe then consulted my all-too-often neglected shelf of cookbooks. It was then that I remembered that not only is there a great skillet cornbread recipe in The Veganomicon, but that I had also recently acquired my first cast iron skillet which I hadn’t even used yet. I had no excuse not to make cornbread.
Turns out the recipe really is super simple, as long as you can follow basic instructions you can get this thing right. I’ve looked around all over and can’t find the recipe online so I’m not going to be the one to bust anyone’s copyright and post it here, so hopefully you’ve already got the book or you will use my Amazon.com link to go & buy a copy right now. It’s a book that every vegan should own, whether you’re a seasoned chef or a newbie like me.
The recipe has a standard version as well as a Jalapeno-Onion variation and a Double-Corn version… of course I went with double-corn because you can never have too much corn as far as I’m concerned. The bread came out great, you have no idea how exciting it is for me to cook something and have it come out of the oven looking and tasting like it’s supposed to… wow, what a feeling!
The cornbread is delicious though I can’t help but feel like something is missing. Maybe it needs a little more salt (and I’m usually the one who thinks things are too salty), or maybe I would like it even more if it was made with just cornmeal instead of cornmeal & flour. I think that despite even the addition of whole corn kernels, the corn flavor was still pretty subtle, I didn’t get the corn taste explosion that I was hoping for. Still it was damn good, especially since I made it! Hot and slathered up with some vegan butter, I couldn’t have been more pleased with myself as I indulged in this most comforting of late night snacks (for whatever reason the mood to bake always strikes me in the early A.M. hours when most of you are fast asleep).
The next day as if on cue, my awesome mother showed up with the most amazing soup that she had made vegan especially for me. It tasted a lot like a German Goulash soup, minus the beefy bits and made extra delicious by my mom’s secret combo of herbs and seasonings, plus she also made it spicy too. I’m not a huge soup lover, I don’t dislike soup but it’s just not something I usually think about unless someone puts a hot steaming bowl of it in front of me. This soup however reawakened me to the concept of just how rad soup is, especially when paired with a big ol’ slice of freshly made cornbread. Does German soup and southern style cornbread go together? Of course they do silly!
That cornbread looks amazing! I love to read about your baking adventures. It is so satisfying when something works out. It’s like the universe rewarded you with soup because you took the cornbread plunge!
kim g. Thanks! For my next trick I will attempt the gorgeous cheesy scones that your blog just turned me on to… can’t wait to pop those in my mouth :)
Your cornbread looks yummy! I haven’t tried that recipe yet. Now I just need the cast iron skillet. A great meal for a cold rainy day. And what an awesome Mom to make you vegan soup!
Hooray for kitchen success! I love cornbread too.
Looks like I will be busting out my cookbook, this would be great with chili (though I wish your Mom would share her soup recipe, looks fantastic!) ;c)
Good job on the cornbread! It looks great! I’ll have to give it a try. Your mom’s soup looks great too! :-)
I, too, get a craving for cornbread every once in a while! Unfortunately, the Marie Callendar’s mix is now off limits. The next time you get a craving, but don’t feel like cooking (and don’t mind driving), you should head over to Stuff I Eat in Inglewood for their cornbread muffins. They are sooo moist and delicious. The last time I ordered them to go, I ate them all in the car before I even got home.
Look at you all domestic! With your baking and acquisition of cast iron – it looks perfect!
I am with you, double corn all the way. That chili looks awesome too, perfect warm dinner!
I’m going to be dreaming of cornbread all day now! ME WANT!
I use this cornbread recipe all of the time. There is also a quinoa cornbread recipe from The Candle Cafe Cookbook. It’s on the sweeter side and is a bit crumbly but it’s tasty. I think they call for bluecornmeal but I’ve just used the regular yellow cornmeal.
Y’know I’ve never had cornbread! I’m going to have to try out this recipe it looks seriously delicious, i think I’ll have it with a stew.
What was your pan size? It doesn’t specify in the recipe, so I ended up making mufins.
Thank you so much for the Birthday and Anniversary comment!
I love that cookbook. It’s more than just recipes. It gives tons of useful information one might need when cooking various types of foods. It is very informative. I love it and use it all the time~ Great purchase!