Vegan Onion Corn Bread

I made this vegan corn bread today, and I really liked it. It’s easy to make. The recipe comes from Good Time Eatin' in Cajun Country, Cajun Vegetarian Cooking, by Donna Simon, published 1995 by Book Publishing Company, Summertown, Tennessee, p 90

Vegan Onion Corn Bread
serves 4 to 6

3/4 cup corn meal or corn flour
1 cup whole wheat pastry flour
3 teaspoons baking powder
1 teaspoon salt
1/4 cup oil
1 cup water or low-fat soy milk
½ cup sauteed, chopped onions


Mix all the ingredients, and place in a hot, oiled skillet. Bake at 350 for 25 to 30 minutes or until golden.

Variation: For jalapeno corn bread-substitute 2 to 3 tablespoons shredded jalapeno, depending on how hot you like it. (I didn’t try this. I don’t like things too spicy hot.)

I also made Jackie’s pickled radish recipe with some daikon radishes. It was very good.