“The fire you build for yourself could be so cold.” / Blue Ribbon-winning Vegan Cornbread Recipe

Every time I have made chili it makes me think of Sleepy Joe by Smog.  I feel quite certain that there might be just 3 or 4 other people in the entire world who make this obscure association.  I will try to find them.  But yes, it is chili season once again.  The time of year I can’t for the life of me remember what previous chili recipes I enjoyed and I try out a new one.  Every time.  So this is a trial for an official V.V. chili that I will develop by the end of the season to stop this foolishness.

This time’s chili is mostly diced tomatoes, kidney beans, black beans, chickpeas and tofu topped with a tofu sour cream.  The spice blend is a bit too much for me… or the sleeve that I will likely have to use to quell my runny rose.  There are also a few things I like in my chili that this is missing.  But it’ll do for this week’s lunch.  Mission: Chili is on.

Though the my V.V. Chili recipe is forthcoming, available right here is the best vegan cornbread recipe.  So good it won a Blue Ribbon at the Iowa State Fair. Iowa.. you know, where they take corn seriously.

DANA SLY’S BLUE RIBBON VEGAN CORNBREAD
Serves 9

2 Tbsp. ground flax seed
6 Tbsp. water
1 C all-purpose flour
1 C cornmeal
1/4 C sugar
4 tsp. baking powder
3/4 tsp. table salt
1 C soy milk
1/4 C canola oil

Optional: I like adding in some green onion. So I incorporated some after all combined.

1. Adjust oven rack to middle position; heat oven to 425 degrees. Spray 8-inch-square baking dish with nonstick cooking spray.
2. Bring the water to a boil in a small saucepan. Add the ground flax seed, reduce the heat to medium-low, and simmer the ground flax seed in the water for 3 minutes or until thickened, stirring occasionally. Set aside.
3. In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well-combined.
4. Add the ground flax seed mixture, soy milk, and canola oil to the flour mixture. Beat just until smooth (do not overbeat.)
5. Turn into prepared baking pan. Bake for 20 to 25 minutes, or until a toothpick inserted in the middle comes out clean.
6. Cool on wire rack 10 minutes; invert cornbread onto wire rack, then turn right side up and continue to cool until warm, about 10 minutes longer. Cut into pieces and serve.