Stovetop Vegan Cornbread

Just the other night, some friends and I were discussing the magical food that is cornbread. During college, Sarah and I were the biggest fans of the IUP dining hall's cornbread. Available at every meal, rich, sticky, savory, and amazing. Growing up, I didn't often have cornbread, but when I did it was a real treat. Warmed with a pad of butter and drizzled with some maple syrup? Money.

One of the best gifts for Sarah's birthday last year was the This Ain't No Picnic: Your Punk Rock Vegan Cookbook from our friends Andy and Amanda. It's full of awesome recipes, great playlists, hilarious photos, and more. I was flipping through it the other night and saw this really easy recipe for cornbread I just had to try. And for once, we had every ingredient on hand! It was destiny.

Here's what you need:
- 1 1/2 cup cornmeal
- 1/2 cup flour
- 2 tsp. agave or maple syrup
- 1/2 cup corn
- 2 tsp. baking powder
- 1/2 tsp. salt
- 3 tsp. oil
- 1/2 tsp. chili powder
- 1 tsp. lemon juice
- 1 1/4 cup almond or soy milk

Here's what you do:
- Combine all ingredients in a medium mixing bowl.
- Pour into a greased cast iron skillet.
- Cover and cook over medium heat 10-20 minutes.

The recipe in the book calls for all the batter to be in one large skillet and cook for 20 minutes. I used a small skillet and mine only needed to cook about 12-15 minutes. Just be sure to frequently poke it with a toothpick. The bottoms can very easily burn, so try to elevate the pan away from the flame. I used 2 of my stove top burner cages stacked on top of one another so the flames weren't touching directly to the pan.

I really enjoyed this cornbread. I ate it right off the stove with some butter and syrup, just like when I was a kid. It is moist and delicious. The whole kernels of corn add great texture, and the very subtle hint from the chili powder is just the right amount!

Give it a try, and be sure to check out the Punk Rock Vegan Cookbook!

Sarah & Nick