Beans n’ Cornbread, Beans n’ Cornbread

Beans and cornbread, beans and cornbread! Ok, there’s no beans. Just cornbread. But I can’t think cornbread without thinking beans n’ cornbread.

What? No Tosh fans? Pssh.

There’s still a good reason for thinking of beans and cornbread together- they were pretty much made for each other.

A while back I posted a recipe for vegetarian chili and served it along side some cornbread muffins. And then I didn’t post a recipe. {Ok, I used a box. But I DO have a recipe for you.}

So here’s my recipe for vegan cornbread.

Now, you think cornbread would be simple- as in just one basic variety, but that couldn’t be farther from the truth.

Sure they all start with cornmeal and some kind of liquid, but then there’s sweet cornbread, savory cornbread, spicy cornbread, Southern cornbread, Northern cornbread, cornbread with corn, cornbread with cheese…you get the idea.

My favorite kind of cornbread is the kind that’s slightly sweet; moist, but somehow a little dry; and soft.

But that kind of cornbread is best eaten plain- it doesn’t pair up so nicely with a big bowl of chili.

This cornbread recipe is what you want to serve with chili- it has a hint of sweetness, but it’s barely noticeable. It doesn’t compete with the spicy flavors of the chili. It’s a little dense, to make it perfect for scooping up a bite of chili without it crumbling to pieces, and it’s hearty enough to stand up next to a big bowlful of beans.

If you don’t have a skillet, you can use a regular pan, but a skillet will get you those nice crunchy edges.

PS Want to see what our nursery looks like so far? Find out what color we picked at tiny sneakers.

What kind of cornbread do you prefer? And more importantly, do you watch Tosh?