Recipe of the Week: Cornbread With Cranberry Butter
How many of you are nervous about this year’s Thanksgiving dinner? Maybe this is your first vegan Thanksgiving, or maybe you’re just tired of hearing your grandparents call you a hippie and ask you to cut your hair. Regardless of why you’re nervous, I’m here to help! I am visiting my parents for the feast, and I’ve spent a good amount of time thinking about what I can take that won’t have them asking, “Is there broccoli in this?”
Folks, let’s throw a curveball at our families and friends and cook something that everybody will enjoy. To that end, our Recipe of the Week is Cornbread With Cranberry Butter!
Cornbread With Cranberry Butter
1 1/2 cups cranberry sauce
3/4 cup softened vegan margarine (microwave for 20 seconds)
1 vegan egg substitute (Use egg replacer powder or mix 2 Tbsp. water with 1 Tbsp. oil and 2 tsp. baking powder)
1/4 cup oil
3/4 cup soy or almond milk
1 box vegan cornbread mix (I got mine at Trader Joe’s)
- In a blender, combine the cranberry sauce with the margarine until smooth. Refrigerate for 1 hour.
- Preheat the oven to 350ºF.
- In a large bowl, combine the egg substitute with the oil and soy or almond milk.
- Add the cornbread mix slowly and stir just until it is no longer visible. Be sure not to over-mix.
- Pour the batter into a greased 8-inch by 8-inch by 2-inch baking pan and bake for about 30 minutes.
- Serve each piece of cornbread with a dollop or more of cranberry butter on top.
Makes 8 to 10 servings
I won’t lie?I was a bit skeptical about making this recipe—but once that sweet, buttery taste hit my lips, I knew that I had made a wise decision. Hopefully, this recipe is what you’re looking for. Be sure to check out our Thanksgiving survival guide for more tips, and come back next week to see what Ryan has to offer. Let me know how this works out for you!