A Recipe for Homemade Vegan Cornbread

Cornbread (The Simple Veganista) is very popular in the USA, to serve with veggie stews and casseroles. Serve with vegan butter (Flora has no palm oil) or to accompany soups and stews. Cornbread kind of tastes like a homemade scone, but blended with the taste of sweetcorn.

Sweetcorn is a popular ingredient in England, even only in the green giant tins! It’s naturally sweet, so lends itself well to sweet recipes too. Here are good recipes to use up unopened cans sitting in the cupboard (if opened, transfer leftovers to covered container for food safety.

Before cooking, read up on food safety for people and pets (many foods including leeks, onion, garlic, citrus and spices are unsafe near animal friends). Corn cobs are also choking hazards.

For tinned ingredients, pop lids inside cans (or pop ring-pulls back over holes) to avoid wildlife getting trapped).

It’s best to just bin allium scraps (leeks, onion, garlic, shallots, chives) as like tomato/citrus/rhubarb scraps, acids could harm compost creatures.