Vegan Tennessee Corn Pone

[Guest guest]

Courtesy of Veggie Jews and " Maida W Genser "

 

This is just right for 2-3 people, but can easily be doubled and

baked in a larger skillet or baking dish. You may have to increase

baking time for the larger size.

 

2 cups well-seasoned cooked beans, or one 15 oz. can vegetarian chili

3/4 cup nondairy milk 2 tsp. plain white vinegar 2 TB ground flaxseed

1/2 cup cornmeal 1/2 tsp. baking soda 1/2 tsp. kosher salt

 

Preheat oven to 400º.

 

Warm the beans or chili in a pan on the stove until bubbly. Lightly

spray an 8-inch cast iron skillet (or other baking dish) with nonstick

spray, and set aside.

 

Meanwhile, whisk the nondairy milk, vinegar, and ground flax together

(soymilk will curdle, which is fine).

 

In a separate bowl whisk together the cornmeal, baking soda, and

salt.

 

Add the liquid ingredients and whisk until well combined.

 

Drain any excess liquid off the beans (they should be juicy but not

too wet). Pour the beans into the skillet and top with the cornmeal

mixture.

 

Bake for 25-30 minutes, until bread is set and golden brown.

 

from: The Vegan Lunch Box blog -

http://shmooedfood. blogspot. com/2005/ 05/vegan- tennessee- corn-

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