Quick 'Buttermilk' Corn Bread

As the name implies, this recipe is very quick, which means you can have it made while anyone else around is waking up and showering, and have it ready in time for vegan brunch - think vegan bacon, fruit salad, and warm slices of this corn bread.

Place 2 tablespoons canola oil in a 9- or 10-inch cast-iron skillet, and place the skillet in the oven at 450 degrees for 10 minutes - don't be alarmed if you hear the oil popping in there!

While it heats, combine 2 cups yellow cornmeal, 1 teaspoon salt, 1/2 tsp. baking soda and 1/2 tsp. baking powder in a large bowl. Set aside.

Make 2 cups of vegan buttermilk by pouring 2 tablespoons lemon juice into a measuring cup, then filling with plain soy milk the rest of the way to equal 2 cups. Let stand for 5 minutes to clabber (sour) it. Meanwhile, make one vegan egg using egg replacer of your choice (such as Ener-G). Combine the 'egg' and the 'buttermilk' and 1/8 tsp. black pepper, stirring with a whisk. Add to the cornmeal mixture, and stir just until moist.

Remove the skillet from the oven and turn carefully so the oil coats the bottom and the sides. Pour the excess oil into your batter, and stir to combine. Pour the batter back into the skillet. Bake at 450 degrees for 15 minutes (a toothpick inserted in the center should come out clean).

Let stand 5 minutes, then slice into 8 wedges and serve - you could even serve right from the skillet for an authentic home-style feel. Each wedge is 170 calories.

Cost:
already all in my kitchen!