One of my very favorite meals on a cold winter weekend is beef stew. So simple to make, but so rich and flavorful. And I just get giddy over the idea of having a super-heated bowl of stew with a big, thick chunk of Vegan Cornbread. Its like the perfect foil for that veggie menagerie. I just love it. I love it so much, in fact, that I actually get excited when it gets cold…it’s kind of embarrassing how much I really love this meal…I blame it on my mom for handing down such an awesome set of recipes–and making the awesome food for me when I was a kid…it’s all her fault. Heh.
The best part of making stew and cornbread recently, though has been the fact that all three of my kids absolutely adore it, too. I mean, I can’t get my 8 month old to eat peas any other time, but you put a few peas down on her tray with a little cornbread, some carrots, corn and potato chunks–she’ll just go to town. My toddler loves stew and cornbread so much that she has to have a bath afterward EVERY TIME. And my teen thinks I don’t know, but he gets up in the night and sneaks a bowl and a slice after everyone else is asleep. I really think it’s awesome that I’m passing on this slightly silly, but fun winter tradition. My husband doesn’t get into it as much, but it’s cool. I make it anyway. LOL!
When I cut-out dairy and eggs, adjusting this recipe really didn’t take me long at all, and I’ve made it a million times since. I love the texture (it’s very fluffy and perfectly crumbly), and the flavor is perfect. With some dairy-free fake-butter, it’s like a slice of warm heaven. I could make a meal out of just the cornbread itself, but that would be a waste of a perfect excuse to pair it with stew, so I don’t do that…most of the time. Heh.
If you’re not making this super easy & vegan cornbread recipe right now, you need to definitely pin it for later. Next time you’re making a delicious stew you can pull it up from your Pinterest board and be good to go!
Super Easy & Vegan Cornbread Recipe
- 2 cup cornmeal
- 2 cup flour
- 4 to 6 tblspn sugar optional--I do not put this in mine
- 8 tspn baking powder
- 1 tspn salt
- 1 cup vegetable oil
- 2 cups water
- 2 tspn vinegar
Place oil in your cast iron pan (or just your regular cornbread baking dish) and put it in the oven while the oven preheats to 425 degrees.
Mix cornmeal, flour, sugar, baking powder and salt in a medium bowl.
Add water and vinegar to the mixture and blend well.
When the oven has preheated fully, carefully remove the oil from the oven and pour it into the cornbread mixture.
GENTLY mix until all ingredients are combined.
Pour mixture into the baking dish and place in the oven for 20-25 minutes or until knife comes out clean.
Remove from oven and allow to cool for 5-10 minutes before devouring like the crazed cornbread-zombie you are...LOL!