Nathan and I have been vegan for about the past 3 weeks. It is a bit easier on me than him so I have been trying to make lots of hearty vegan baked goods to ease the transition for him. I made a delicious batch of butternut squash soup, and this cornbread compliments it perfectly. This bread is very simple, very delicious and the jalapeño adds the most mild kick. Perfect for this windy fall day!
You will need:
1 1/2 cups rice milk
1 1/2 tablespoons vinegar
1 cup cornmeal
1 cup flour
2 tablespoons of sugar
3/4 teaspoons of salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons of olive oil
1 jalapeño, seeds removed and finely chopped
Directions:
Preheat oven to 425 degrees
Combine rice milk and vinegar and let sit.
Combine all dry ingredients.
Add the milk mixture, the oil, and chopped jalapeños stir until blended.
Pour into lightly oil sprayed baking dish and bake for 25-30 minutes, or until a toothpick comes out clean.
Enjoying some coffee of course, Nathan makes the BEST coffee!
