Cooler weather has arrived in Iowa, so it’s time to bring on the recipes that warm the body and the soul. One of my favorite chilly weather meals is chili* and cornbread. For years, I made the cornbread according to the recipe in the 1976 edition of the Betty Crocker cookbook. With only a few substitutions, it was easy to create a dairy-free version. It is every bit as tasty as the picture of the double batch above leads you to believe.
Easy, Dairy-Free Cornbread
1 cup cornmeal
1 cup unbleached flour
1–2 tablespoons sugar
2 1/2 teaspoons baking powder1/2 teaspoon kosher salt
1 cup almond, rice, or soy milk
1/4 cup vegetable oil (I use corn oil)
1 egg
Preheat oven to 425°. Spray a square pan with cooking spray. Blend all ingredients about 20 seconds. Beat vigorously for 1 minute. Pour into pan. Bake 20–25 minutes or until golden brown. Cut into 9 pieces and serve with honey, jelly, or jam on top.
*Come back next week for a super-easy chili recipe.
