Vegan Texas style Cornbread. Cornbread is a delicious side to our Thanksgiving dinner. The peppers in this recipe give it a flavor boost and make it super tasty! Can this vegan cornbread be customized?

The dish is in the cast of many menus, but it always gets stuck in the supporting role. No doubt cornbread's long history (think hardscrabble predecessors like ash cakes) and cornmeal's ubiquity in the diet of our forebears led some to take it. This buttermilk cornbread is thick with creamed corn, Cheddar cheese, fresh onion and jalapeno pepper. You can cook Vegan Texas style Cornbread using 7 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Vegan Texas style Cornbread

Prepare 1 1/2 cups of flour.
You need 1 cup of masa harina.
It's 1/2 cup of sugar.
Prepare 1 tsp of salt.
Prepare 1 tbsp of baking powder.
Prepare 2 cups of milk.
You need 1/3 cups of oil (preferably olive oil).

A melted Cheddar crust tops it off. I make this cornbread often (and serve it with the vegan black bean soup from this site). I leave out the onion add a half cup of sugar and mix all the cheese. I want to share here this classic recipe which traveled to Texas with the settlers and it is served at Luby's Cafeterias in Texas.

Vegan Texas style Cornbread instructions

Mix dry, then wet ingredients.
Preheat oven to 200º.
Pour batter into pans and bake for 20-25 minutes.
Let cool before cutting and serving.

Sweet Potato Cornbread with Collard Confetti. Three Southern favorites come together in this tasty quick bread. This is one of those classic side dishes and recipes that Christmas and Thanksgiving just aren't complete without! Start with homemade buttermilk cornbread, then move on to the stuffing! Everyone will love this side dish.