Vegan Adventures in the Kitchen: Cornbread Never Ceases to Make Me Smile :)

Codename: Cornbread

I am a cornbread freak!

I worked at Boston Market when I was 17, and after every shift, I would take a dozen cornbread home and eat them on the days I didn’t work. I was addicted…

Likewise, I love cornbread so much, that at one point, my nickname amongst my friends was indeed “cornbread”

So yeah…

Today felt like a good day to make some cornbread and eat it with some chili.

So let’s get to it!

First things first

I like pretty much everything in my life to be sweet enough to rot my teeth just by glancing in its general direction.

That being said, if you like your cornbread to be really corny (bad jokes and all) I don’t suggest you add sugar to the butter glaze at the end,

You might also want to just stick with regular kernel corn, not creamed corn.

However, you are able to appreciate the finer things in life (did you ever try cornbread topped with melted butter and honey? It -was- to die for, and I was known to eat a whole pan of it by myself, in one sitting) then you will adore these yummylishious treats because they taste buttery and honey sweet

Mix together

1 cup whole wheat flour

1 cup yellow cornmeal

1/4 cup sugar (you could actually do away with this altogether)

4 tsp. baking powder

1 tsp. salt

Then add

2 flax eggs (2 tbs. of ground flax whisked with 6 tbs. of water)

1 cup milk alternative

1/4 cup vegetable oil

1 medium can of creamed corn (or regular corn, or frozen corn, or fresh corn, you get the picture)

Mix altogether, but be sure not to over mix

And I like to make mine into cornbread muffins (because I’m obsessed with muffins too) but you could definitely do it the traditional way in an cast iron skillet or a normal baking pan)

Anywho, after you’ve nestled them in the baking contraption of your choice, melt together

1 tbs. Earth Balance

And 1-2 tbs. sugar (I used my ginger syrup since it reminds me of honey)

And pour spoonfuls of the mixture unto each muffin