When I made chili and cornbread last week when it was snowy, I figured it was going to be the last hurrah for cold weather and it’d be a while before I’d be making chili again. Wrongo, Bucko. The forecast is calling for another 3-6 inches! What in the hell is going on with Colorado weather? We had just put away the plastic sheeting and boards we used to cover the veggie boxes, so now we have to drag them out again. Amazingly, my peas have survived the previous onslaughts of snow . . .
As has the spinach and kale . . .
I’m really not happy about this weather, but at least it’s expected to be gone by Friday. It does give me an excuse to whip up some of our new favorite soup for tomorrow night’s dinner. I’m also thrilled it will be gone for the weekend since we are headed to Boulder for a weekend getaway which will include another amazing dinner at The Black Cat. So if you’re experiencing the same discombobulated weather, I think you’ll enjoy this delicious cornbread. The Eighth Grader found this recipe and together, we veganized it, made a few changes, and he threw it all together. Easy to make and delicious!
INGREDIENTS:
1/2 C Earth Balance
1/3 C sugar (we cut the original amount in half)
3 tsp Ener-G Egg Replacer + 4 Tbs warm water
1 C almond milk + 1-1/2 tsp apple cider vinegar (to make the “buttermilk”)
1/2 tsp baking soda
1 C cornmeal
1 C flour
1/2 tsp salt
DIRECTIONS:
Preheat oven to 375. Melt the butter in a medium saucepan. Remove from the heat and stir in the sugar; combine it well with the butter. Add the egg-replacer, the milk/cider combo, and the baking soda. Combine well, then whisk in the cornmeal, flour, and salt. You’ll have a thick batter.
Pour into a lightly greased, 8″ baking pan and bake for 25-30 minutes, or until an inserted toothpick comes out clean.
Slice and enjoy!
- ½ C Earth Balance
- ⅓ C sugar (we cut the original amount in half)
- 3 tsp Ener-G Egg Replacer + 4 Tbs warm water
- 1 C almond milk + 1-1/2 tsp apple cider vinegar (to make the "buttermilk")
- ½ tsp baking soda
- 1 C cornmeal
- 1 C flour
- ½ tsp salt
- Preheat oven to 375.
- Melt the butter in a medium saucepan. Remove from the heat and stir in the sugar; combine it well with the butter.
- Add the egg-replacer, the milk/cider combo, and the baking soda. Combine well, then whisk in the cornmeal, flour, and salt. You'll have a thick batter.
- Pour into a lightly greased, 8" baking pan and bake for 25-30 minutes, or until an inserted toothpick comes out clean.
- Slice and enjoy!
This looks like the perfect accompaniment to a bowl of chili! And despite the weather woes, your garden is looking pretty good considering it’s only April…hopefully it will survive this last spell of snow. I used to live in Colorado, and remember getting snow in late March, sometimes early April but never this late in April.
Yes, this is certainly a rarity! I’m getting quite tired of it too!
Would you please deliver some chili and cornbread to me right this minute? Can you believe a snow day on May 1st???
I know, this is crazy, Jenny! I can’t remember ever having this much snow, let alone a snow day in May. Ever. Enjoy!