Today on The Edgy Veg it’s Make it Vegan Monday and Candice has decided to show you how to make a delicious Vegan Holiday Recipe, Cheesy Cornbread.
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Your first step in making this recipe is to combine a tbsp of flax and 3 tbsp of water into a small bowl mixing it all well then setting it aside. In a larger bowl you will combine cornmeal, your choice of flour, Candice has gone with a Gluten Free option, sugar, baking powder, a bit of spice to liven things up a bit, sage and finally salt. Whisk this all together until it’s evenly mixed.
In another equally large bowl you will combine your choice of milk, soy milk is a fine option to consider here, coconut oil, and your flax mixture from earlier. Whisk this all together as well. Now, combine your wet ingredients with your dry ingredients and you guessed it, whisk it all together. As you whisk it you’re going to get to a point where it’s starting to get pretty thick. That’s a good sign, that means it’s ready for the cheesy goodness. Switch your whisk out for a large spoon, Candice has a good sized red one you can see in the video.
Candice has gone with the Earth Island Cheese Shreds in cheddar flavor simply because they are her favorite, you can however choose to use any vegan cheese you prefer. You can also opt for a homemade vegan cheese sauce as long as it’s really thick. If you go that route use a half a cup of it instead of a whole cup of store bought vegan cheese. Mix your cheese into your cornbread batter until you get it evenly distributed and then find an oven safe skillet about the same size as the one you see in the video.
Preheat your oven to 425′ and melt an entire stick of butter into your skillet. You don’t want the butter to burn so put your burner on medium just to be on the safe side, it will melt pretty quickly. Once the butter is melted pull your skillet off the stove and pour your cheesy cornbread batter right into it. Make sure to spread it evenly throughout the entire pan and keep it level. After that, put your skillet in the oven for 25 minutes. After 25 minutes have passed check it with a toothpick to make sure it’s cooked all the way through.
Once you’re sure it’s done simply cut it into pieces and enjoy. This is a great recipe for a Holiday side dish, or to go with your next pot of vegan soup. Best of all, it’s really easy to make.
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I’m The Edgy Veg, a gal on a journey to revolutionize the food we define as “vegan”. Instead of salads days in and day out I choose to re-purpose familiar favorites, by recreating childhood cravings for an audience with sophisticated palettes and food-nerd obsessions with nostalgic fare.
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