#cornbreadlove

A delightful vegan twist on classic cornbread, this recipe uses simple plant-based ingredients to create a moist and flavorful bread perfect for any occasion.

Ingredients: 1 cup cornmeal. 1 cup all-purpose flour. 1 tablespoon baking powder. 1/4 teaspoon salt. 1 cup unsweetened almond milk. 1/4 cup maple syrup. 1/4 cup melted coconut oil.

Instructions: Get the oven ready by heating it up to 400F 200C. Prepare a baking dish by greasing it. Mix cornmeal, flour, baking powder, and salt in a large bowl. Combine almond milk, maple syrup, and melted coconut oil in a different bowl and mix them together using a whisk. Mix the dry and wet ingredients together until they are just barely mixed. Grease a baking dish and pour the batter into it. Put it in the oven and bake for 20 to 25 minutes, or until a toothpick stuck in the middle comes out clean. Let it cool a bit before cutting it up and serving it.

Prep Time: 10 minutes

Cook Time: 20 minutes

This easy gluten-free sweet corn spoon bread is a delightful side dish that everyone will love. It's moist, flavorful, and perfect for any meal or gathering. Plus, it's dairy-free, making it suitable for those with lactose intolerance or dairy allergies.

Ingredients: 2 cups gluten-free cornmeal. 1 cup canned sweet corn kernels, drained. 1 cup unsweetened almond milk. 1/4 cup melted dairy-free butter. 2 tablespoons honey or maple syrup. 1 teaspoon baking powder. 1/2 teaspoon salt. 2 eggs, beaten. 1/2 cup dairy-free shredded cheese optional. Chopped chives or green onions for garnish optional.

Instructions: Preheat oven to 375F 190C. Grease a baking dish with dairy-free butter. In a large mixing bowl, combine cornmeal, sweet corn kernels, almond milk, melted dairy-free butter, honey or maple syrup, baking powder, and salt. Mix well. Add beaten eggs to the mixture and stir until fully incorporated. Pour the mixture into the prepared baking dish. Sprinkle dairy-free shredded cheese on top if desired. Bake in the preheated oven for 30-35 minutes or until golden brown and set. Garnish with chopped chives or green onions if desired. Serve warm and enjoy!

Prep Time: 15 minutes

Cook Time: 35 minutes

These Instant Pot Southern Pinto Beans are a classic Southern comfort food. They're flavorful, tender, and perfect for serving with cornbread, rice, or as a hearty side dish. The Instant Pot makes this traditional dish quick and easy to prepare.

Ingredients: 1 lb dried pinto beans. 1 medium onion, chopped. 2 cloves garlic, minced. 1 ham hock or ham bone optional. 6 cups water or chicken broth. 1 tsp salt. 1/2 tsp black pepper. 1/2 tsp paprika. 1/4 tsp cayenne pepper optional. 1 bay leaf.

Instructions: Rinse the dried pinto beans and sort them through to get rid of any stones or other debris. Don't forget to add the ham hock or bone if you're using it. Also add the chopped onions and minced garlic. Make sure the beans are covered by at least an inch of water or chicken broth when you add it to the pot. You can add salt, black pepper, paprika, and cayenne pepper to taste. For taste, add a bay leaf. Put the lid on top of the Instant Pot and turn the valve to sealing. Cook on high pressure for 25 to 30 minutes. Let the pressure drop on its own for 10 to 15 minutes, and then carefully do a quick release. When the pressure is gone, take the lid off and throw away the bay leaf and ham hock or bone. Taste the beans to see if they need more seasoning. If they do, stir them again. Hot Southern pinto beans can be a side dish or the main course. Have fun!

Prep Time: 15 minutes

Cook Time: 30 minutes

Cornbread dumplings and hot water cornbread are two Southern classics that come together in this recipe. This dish is delicious and comforting, and it's great for a cozy meal.

Ingredients: 1 cup cornmeal. 1/2 cup all-purpose flour. 1 tsp baking powder. 1/2 tsp salt. 1/2 cup hot water. 2 cups chicken or vegetable broth. 1/2 cup milk. 2 tbsp butter. 1/2 cup corn kernels optional. Salt and pepper to taste.

Instructions: In a mixing bowl, combine the cornmeal, all-purpose flour, baking powder, and salt. Add hot water to the dry ingredients and mix to form a dough. If using corn kernels, fold them into the dough. Divide the dough into small portions and shape them into dumplings. In a separate pot, bring the chicken or vegetable broth to a simmer. Gently place the dumplings into the simmering broth and cover the pot. Let them cook for about 15-20 minutes or until they are cooked through and tender. While the dumplings are cooking, prepare the hot water cornbread. In a separate bowl, combine the milk and butter, then stir it into the dry ingredients until you have a thick batter. Heat a skillet over medium-high heat and add enough oil to cover the bottom of the skillet. Spoon dollops of the cornbread batter into the hot skillet, flattening them slightly with the back of the spoon. Cook the hot water cornbread until they are golden brown on both sides, flipping them as needed. Once the dumplings are ready, remove them from the broth and serve them alongside the hot water cornbread. Season with salt and pepper to taste, and enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes