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Vegan Tennessee Corn Pone

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  • rojony57
    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
    Message 1 of 1 , Jun 4, 2007
      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 400ยบ.

      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-
      pone. html
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