Here’s a great vegan cornbread and chili recipe for a cold evening!
*Can use 1 cup corn flour in place of 1/2 cup cornmeal and 1/2 cup whole wheat flour. I used Shagbarks cornflour available at the Farmer’s Market.
Preheat oven to 325 degrees. Combine all ingredients and spoon mixture into a lightly greased muffin pan. Bake for 15-20 minutes or until a toothpick or knife comes out clean when inserted into the crown of the muffin.
Recipe by Alyssa Nedrow, CGM Staff Photographer
Vegan Chili recipe:
Chop and mix all ingredients in a slow cooker and let cook for 6 hours.
Chili is good with Tofutti brand Vegan sour cream, green onions, cheese and Shagbark Seed and Mill chips.
Janice Brewer is a junior transfer student from Dayton, Ohio. She is majoring in Environmental Nutrition, which is a newly developed Applied Nutrition program through the Health Science and Professions College. She is also pursuing an Environmental Health Minor, a Business Administration Minor, and an Environmental Studies Certificate…
Alyssa, originally from Chardon, OH, is currently a photojournalism major at Ohio University. Alyssa has always been interested in different cultures’ and people’s stories. Through photography, she hopes to share the stories of people she meets throughout life’s journey…
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