I made the cornbread from Veganomicon the other day, since I was cracking open a can of chili and a girl can't have chili without cornbread. I think this is maybe a regional variation, but I like my cornbread pretty sweet and I think people who put jalapeños in it are the devil. Savory cornbread just isn't for me. So I doubled the sugar, and it turned out perfect. I didn't have a cast iron skillet handy so I made mini-muffins. Here are a few reheated last night with some vegetable soup, since I'm sick again.In other news, my church is going to have a vegan cooking class hosted by me and a couple other of the young adults. I'm freakishly excited about this.
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