What to do when on a super busy day when a friend texts saying, “I need to talk with you! Can I come over for tea and talk?” She sounds sad. Of course, if you’re like me, you put the suitcase aside (I was packing for my trip to Arizona for the Arizona Vegetarian Food Fest) and say, “of course.” Now, talk is better with something warm from the oven. What could I bake that’s easy, fuss free, and ready fast using simple pantry staples for an 11:30 tea and sympathy session. Vegan Cornbread, that’s what. (If you have more time, you can make corn muffins or corn sticks using this recipe. I didn’t have time for the extra steps.)
Here is exactly what I did, from start to finish 25 minutes:
- Gather ingredients.
- Make batter.
15 minutes: bake
- Position oven rack to middle.
- Preheat to 425°F.
- Grab 2 bowls, a whisk, a spatula, and a 9×9-inch pan. All these things are on the same shelf on a cart in my small kitchen.
Out of the freezer, I pulled bag of cornmeal and flours, and from the refrigerator I took the maple syrup, nondairy milk, and orange blossom honey. From pantry and staples turntable, the baking powder and salt. In just a few minutes I:
- Sift dry into medium bowl.
- Mix liquid ingredients in smaller bowl.
- Oil pan. Check oven—it is at the correct temperature.
- Mix liquid ingredients into dry. Spoon into pan, and put pan into the oven.
While the cornbread bakes, I put a bag of frozen organic raspberries from the freezer into a saucepan, to defrost over low heat. I taste and add 2 tablespoons coconut sugar.
P.S. She is feeling better and she enjoyed the warm snack. And, I’m back to packing.
Want to learn to make the best ever vegan desserts? Of course you do! Sign up now for my Essential Vegan Desserts Course with Rouxbe. The next course begins April 6th. Check out the very cool video, too.