Preparation time: 20
Cooking time: 20-25 mins
Easy - for beginners
While this doesn't quite compete with the cornbread I had at a church cafeteria in Harlem, this is best vegan cornbread recipe I've ever tried. It leaves room for additions, like corn, peppers or chipotles. From the Moosewood Restaurant cookbook.
Preheat oven to 375 degrees F. Lightly oil an 8-inch baking pan.
Sift dry ingredients into a bowl. In a separate bowl, whisk the wet ingredients. Make a well in the dry ingredients and pour in the wet ingredients. Add any of your corn, scallions, etc. at this point. Stir until just mixed.
Pour the batter into your prepared pan. Bake until a toothpick comes out clean (20-25 mins if plain, 30-35 if you’ve added some veggies).
It’s great right out of the oven with some hummus or margarine spread on! Also goes great with homemade chili, soups and stews.