Monday, May 21, 2012
Cornbread with jalapeño, cilantro & daiya cheddar
So, a few days of rain (albeit not too cold rain) left us yearning for chili and cornbread.
This version was made from the recipe on the Bob's Red Mill Cornbread bag. I made it vegan by using egg replacer and melted Earth Balance. I added some Daiya cheddar and chopped jalapeno because my kids love jalapenos. We buy huge jars from Costco and they can eat 1 a month. My favorite tip for making cornbread in a cast iron pan is to put a glob of coconut oil in the pan. Then put it in the oven while the oven preheats. you get a good rise on your cornbread and a yummy crust.