Everyone needs a basic and easy vegan cornbread recipe. This recipe is a good one to keep on hand. You can vary the recipe: for a good Mexican cornbread, add about 1/4 cup corn and 3 tablespoons of chopped jalapenos. Pickled jalapenos would work best for this, or chop 1 fresh jalapeno and microwave it until it’s soft, then add to the cornbread.
This week, I’m making the basic recipe, so I can dry it out and make a sage dressing (or stuffing) for Thanksgiving. I’ll be veganizing a traditional dressing, which requires dried cornbread and white bread as a base.
For this cornbread, mix all the ingredients in a large mixing bowl, and pour it right into the baking dish. This will be perfect with chili, any homemade soup, or a big bowl of beans. The recipe can be doubled.