Who doesn’t like cornbread? It’s always been one of my favorites to accompany any meal. In the past, I’d have it smothered in butter and accompanied with beef stew in true east Tennessee fashion, but now that I know how to eat healthier, I wanted to come up with another option. While I think we can all accept that this isn’t really cornbread, it does come pretty close, and being able to make it in a cast-iron skillet makes it feel just right.
The butter-flavored coconut oil in this recipe replaces much of what I’ve missed about traditional pancakes. I think any recipe with butter or margarine can be difficult to create a vegan version of simply due to how difficult it can be to substitute those ingredients. Living in Atlanta, we’re able to pick this little gem up at Whole Foods. I use the Nutiva brand.
For our wedding, my great-aunt-in-law passed down her set of cast iron skillets to me. She was just going to give them to Goodwill or the Salvation Army, and she said I was welcome to do the same if I had no interest in them. Little did she know how much it meant to me to now have those in my kitchen, and I love to cook with them. It’s special to have items like those passed down between generations, and I’m sure she cooked up many meals for the whole family with those. Talk about well-seasoned! Since she passed this week, I felt it appropriate to share a recipe like this. She might have told me to quit it with the health stuff and throw some butter in there, but I know she’d love that they’re getting use and making meals for our little family (even if it is just us and the dog)!
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flexitarian, vegan, vegetarian
You could easily skip the added sugar in this recipe as well, but for those devout my-cornbread-must-have-sugar people, I left it in there.
Did you make the decision to go vegan, and all of a sudden realize. . . what about alfredo sauce? Well, I’m here to offer you a solution. Since it seems like cauliflower is a substitue for all of our plant-based needs lately, let’s stay on trend with this cauliflower alfredo sauce. Inspired by Crunchy Creamy Sweet’s recipe, use this to replace that cheesy