Vegan cornbread is one of those that becomes more flavorful as you chew, so while it's amazing with a bowl of chili, it's also delicious on its own. (Recipe Credit: Marc Matsumoto of Fresh Tastes.)
- 2 tablespoons chia seeds
- 5.5 ounces grams cornmeal (about 1 cup)
- 4.4 ounces all-purpose flour (about 1 cup)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 cup soy milk
- 1 tablespoons nutritional yeast
- 2 tablespoons coconut oil (melted)
- 1 tablespoon lemon juice
- 1 tablespoon coconut oil
- Preheat the oven to 425 degrees F (220C).
- Put the chia seeds in a clean spice grinder and grind until they're a fine powder.
- Sift the cornmeal, all-purpose flour, baking powder, baking soda, sugar, salt and ground chia seeds together. Whisk the sifted flour mixture to distribute evenly.
- In a separate bowl, whisk together the soy milk, nutritional yeast, 2 tablespoons of coconut oil, and the lemon juice until evenly combined.
- Dump the wet ingredients into the dry ingredients and fold the mixture together until combined and free of large lumps (do not overmix).
- Heat an 8-inch cast-iron skillet over medium heat until moderately hot. Add the coconut oil and swirl around the pan to coat every surface (including the sides)
- Pour the batter into the pan and smooth off the top. Put the pan in the oven and bake until the top is golden brown and a toothpick inserted into the center comes out clean (about 25-30 minutes).
- Remove the cornbread from the oven and transfer the cornbread to a cooling rack to cool for at least 10 minutes. You can let it cool completely or serve it warm.