Vegan Cornbread

If you've ever made a lifestyle change, sometimes you just crave something that you used to eat.  On this particular night I wanted a slab of good ole cast iron cornbread to go with a big spicy bowl of chili.  Now, since we've made this lifestyle change I have tried a few recipes for cornbread and they were all good, but not what I was craving.  Every now and then you don't want a whole grain, flax seed, you can taste just how good it is for you piece of cornbread but you want a fluffy, yet crispy edged, full of flavor and slathered with butter (well Earth Balance) and when you eat it you know it's not good for you.... well then, this one is for you! 

We've just recently moved and I was still trying to get the pantry stocked and the store I was shopping at didn't actually have just plain cornmeal but they did have Jiffy Vegetarian Mix. (Which is actually vegan, it would be vegetarian if you followed the directions and added egg)  So I improvised with vegan ingredients and was pleasantly surprised.  Check your brand of cream style corn but the ones I have tried do not contain any dairy but definitely not the most healthy option out there. 

2 boxes of Jiffy Vegetarian corn muffin mix
1 can cream style corn
1/2 cup water
2 TB baking powder
1 tsp salt
Vegetable shortening
8-9 inch cast iron skillet

Pre-heat oven to 425 degrees
Spoon 1 TB of shortening into your cast iron and let it sit in your oven.  This comes together pretty quick but keep an eye on the oven.

Dump the rest of the ingredients in a large bowl and mix until only slightly lumpy. 

Pour batter into your hot cast iron and return to the oven for 30-40 minutes or until the center is cooked well. 

** For a slightly hotter version you can remove 1/4 cup of the corn and add a small can of diced green chilies or jalapenos.