I'm not normally a cornbread fan, but this quick little bread makes the perfect side dish for soup or salad. You can make it plain and simple or you can amend it with herbs, like cumin, Chinese five spice, fennel, or garlic and oregano. Cumin gives it a slightly Mexican spin, five spice is slightly Chinese, fennel is slightly Nordic, and garlic and oregano, slightly Italian.
Slosh of apple cider vinegar
½ cup almond milk (or other non-dairy milk)
6 TBLSP finely ground white or yellow cornmeal, or corn flour
¼ cup all-purpose flour
Pinch of baking soda
Dash of salt
1 ½ TBLSP granulated sugar
½ TBLSP canola oil
Preheat the oven to 400 degrees Fahrenheit. Grease two ramekins or one small loaf pan.
- In a small bowl, whisk the vinegar and milk together, and set it aside to curdle.
- In another small bowl, whisk together the cornmeal, flour, baking soda, salt, and sugar.
- Add the oil to the vinegar and milk, and then add the wet ingredients to the dry, stirring until it’s well combined.
- Put the mixture into your baking vessel and bake for 30 minutes, until the top is firm and the edges are beginning to brown.
Let it cool before removing it from the pan and devouring.
Seen here with a blop of vegan cream cheese and some left-over cranberry sauce. It’s also good on its own, or with vegan butter or lemon curd.