We had a chili cook-off at work yesterday. It was actually more of a potluck because there was no judging and no winner declared. I took both chili and cornbread with me because I wanted to make sure there would be plenty vegan food for me to eat. Most of my coworkers have tried my chili before and they all really like it. And they all love my cornbread. In fact, several of them asked me to make it for the cook-off.
I don’t really have a chili recipe – I always just throw a bunch of ingredients together. I start with a cup of tvp, which I rehydrate in a cup of water. I then add a little olive oil and sauté onion and garlic while the tvp “browns”. I add a can of kidney beans, a can of black beans, a can of pinto beans, a large can of tomato sauce and a large can of diced tomatoes. I season with chili powder, cumin, salt, pepper, red pepper flakes, onion powder and garlic powder. I add chopped zucchini, summer squash and different kinds of peppers. I let it simmer for a hour or so to let all of the flavors combine.
This was the first time I made the cornbread gluten-free, and I wasn’t sure how it would come out, but it was delicious. I don’t think anyone noticed (not that there really is anything to notice about gluten-free food). At the end of our lunch, there were three tiny pieces left of my cornbread, and a whole pan of glutenous, non-vegan cornbread that no one seemed very interested in.
Several people have asked for my cornbread recipe. It started out as a Vegetarian Times recipe a few years ago. I’ve made a few changes and doubled the recipe. The original recipe called for half a can of creamed corn, and what the hell would I do with the other half of a can of creamed corn? This goes really quickly, so doubling the recipe is probably a necessity anyway.
Cheesy Double Cornbread
- 2 cups soy milk
- 4 tablespoons apple cider vinegar
- 1 15 oz can creamed corn
- 2/3 cup canola oil or grape seed oil
- 4 green onions, finely chopped
- 2 cups cornmeal
- 1 cup Bob’s Red Mill All Purpose Gluten-Free Flour
- 2 teaspoons xanthan gum
- 4 tablespoons light brown sugar, maple sugar or maple syrup
- 2 teaspoons salt
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 cup shredded vegan cheddar cheese (Vegan Gourmet works better than Daiya here. The Daiya cheese melts too easily and just turns to extra oil in the bread.)
- Preheat oven to 350 degrees. Coat a large baking dish with cooking spray.
- Combine soy milk and vinegar. Let stand for 5 minutes. It will develop a buttermilk like consistency. Whisk in corn, vegan cheese, oil and onions.
- In a separate bowl, combine all dry ingredients and make well in the middle. Pour wet mixture into well and stir until mixed.
- Pour batter into baking dish and bake for 35 to 40 minutes, or until a toothpick inserted in the middle comes out clean.
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