being a recovering american, this is the time of year where i make loads of traditional thanksgiving food. thanksgiving used to be my favourite holiday, because it was basically all about the cooking and enjoying of food with no other added bollox. there isn’t really an equivalent in the UK – it’s kind of like cooking two christmas dinners.
having grown up in the american south, i get nostalgic for heavy southern-style food this time of year – collard greens, baked sweet potatoes with marshmallows on top, blackeye beans swimming in gravy, and of course dense, moist cornbread to eat it all with!
for the past couple weeks, i’ve been making loads of cornbread. the first recipe i tried was WAY too crumbly. it was useless at mopping up anything, and in the hands of my children it turned into a crumbly mess on my kitchen floor.
isa chandra’s recipe was better but still not quite as dense as i wanted. i then had the brainwave to sub out some of the soya milk for soya yogurt. bam! delicious, dense, moist cornbread. my recipe below.
2 cups cornmeal
1 cup plain flour
2 tsp baking powder
1/2 tsp salt
1/4 cup nutritional yeast
1 1/2 cups vegan yogurt
1 cup soya milk
1/3 cup vegetable oil
1 Tbsp golden syrup
preheat oven to 180C/350F/gas mark 4. combine all ingredients in a bowl and mix well. grease a small baking tin, pour in the mixture and bake for a little over half an hour until a knife inserted into the middle of the bread comes out clean.