Cast Iron Vegan Cornbread

Granted this recipe doesn't have the buttermilk & all the a lot of the other traditional ingredients normally found in cornbread but it's very easy & very good.

Cast Iron Vegan Cornbread

EVERYONE who had some fell in love with it.

• 3 cups of cornmeal
• 3 1/2 cups soft flour
• 1/8 cup baking powder
• 1/4 Tbsp salt

• 2 cups margarine
• 2 ½ cups sugar
• 3 ½ cups of water

1, Mix first 4 ingredients well.

2, In a separate bowl, cream margarine & sugar, then add the water.

3, Combine wet & dry ingredients.

Pour into 2 greased cast iron skillets or equivalent cake pan.

Bake convection oven at 250 degrees for 30 minutes, then turn up to 325 degrees until golden.

Gas oven at 425 degrees for 45 minutes

Cast Iron cooking is the absolute best.

Yea I went a little crazy with the camera but what can I say, I've wanted to try a cast iron cornbread for a very long time now.

I'll save you the last piece.

Polenta

Again, this is a recipe that I got from an industrial kitchen so it's a recipe for 60 servings.  You'll have to divide the ingredients by 5.  & by the way, this is a little on the greasy side, I like cutting the margarine by 1/4 to 1/2 a cup

Polenta

Polenta topped with vegan Parmesan.

ingredients:

• 20 cups of water
• 5 tsp. of salt
• 5 cups of cornmeal
• 1 cup of margarine
• 1 1/4 cup of Parmesan cheese (vegan Parmesan recipe below)

Vegan Parmesan Cheese:

• 4 cups of sesame seeds (blended fine)
• 4 cups of brewers yeast
• 3 Tbsp. of onion powder
• 3 Tbsp. of garlic powder
• 6 Tbsp. of chicken seasoning
• 2 Tbsp. of lemon juice

1, Parmesan Cheese: blend sesame seeds & brewers yeast flakes until fine.  Take out of the blender & combine the onion powder, garlic powder, chicken seasoning & lemon juice.

2, Cornmeal: bring water salt & margarine to a full boil.  Slowly wisk in the cornmeal & parmesan cheese.  Bring to a full boil over moderate heat.  Turn off the heat & let it sit for a good 15 - 20 minutes.

3, Put it into a greased pie plate, cover loosely & chill for at least 1 hour to harden.*

4, Turn Polenta over onto a cookie sheet.  Brush with margarine & bake until lightly brown. (convection oven - 350 degrees for 45 minutes / gas oven - 400 degrees for 1 hour.)

* option - Instead of pouring it into a pie plate, a lot of people prefer it spread flatter over a cooking sheet before it hardens.