This recipe is modified from a couple of recipes that appear in a cookbook my extended family put together for a family reunion. I love this as a hearty snack or as an entrée served with a big pot of beans. I think you'll love it, too.
Ingredients:
1 stick vegan margarine (I like Earth Balance.)
2 c. yellow cornmeal, plus more for dusting the skillet
1 c. flour
1.5 T. baking powder
1.25 t. salt
2 T. sugar
3 eggs, beaten
1.5 c. plant-based milk of your choice
1 medium onion, chopped
1 10-oz. bag frozen broccoli
Method:
Preheat the oven to 400 degrees F. During the preheat, melt the vegan margarine in a 10-inch ovenproof skillet in the oven. (Cast iron is traditional for cornbread, people!)
In a large bowl, mix the dry ingredients together with a fork. Stir in the eggs and milk. When well mixed, stir in the melted butter until well blended. Stir in the chopped onion. Finally, stir in the broccoli.
In the butter-coated skillet, sprinkle cornmeal to cover the bottom, then pour the batter over the cornmeal. Bake until the cornbread is golden and the sides of the bread start pulling away from the skillet (45 - 60 minutes). Serve huge, delicious chunks with a side of beans, if desired.
1 stick vegan margarine (I like Earth Balance.)
2 c. yellow cornmeal, plus more for dusting the skillet
1 c. flour
1.5 T. baking powder
1.25 t. salt
2 T. sugar
3 eggs, beaten
1.5 c. plant-based milk of your choice
1 medium onion, chopped
1 10-oz. bag frozen broccoli
Method:
Preheat the oven to 400 degrees F. During the preheat, melt the vegan margarine in a 10-inch ovenproof skillet in the oven. (Cast iron is traditional for cornbread, people!)
In a large bowl, mix the dry ingredients together with a fork. Stir in the eggs and milk. When well mixed, stir in the melted butter until well blended. Stir in the chopped onion. Finally, stir in the broccoli.
In the butter-coated skillet, sprinkle cornmeal to cover the bottom, then pour the batter over the cornmeal. Bake until the cornbread is golden and the sides of the bread start pulling away from the skillet (45 - 60 minutes). Serve huge, delicious chunks with a side of beans, if desired.
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