Recipe by Vegan Freak
Recipe from Food for Life, by Neal D. Barnard, M.D.; recipe by Jennifer Raymond. I'm sure you could add veggies to it.
Top Review by tracytrebilcox
I enjoyed it, but if my family could give it negative stars, they would. Very bland, and too much cornbread. If I was going to make it again, I would use the Marie Callendar cornbread, and just follow the recipe on the package.
- 2 cups soymilk
- 2 tablespoons vinegar
- 6 cups chili beans, with juice
- 2 cups cornmeal
- 2 teaspoons baking soda
- 1⁄2 teaspoon salt
- 2 tablespoons oil
Directions See How It's Made
- Preheat oven to 400°F.
- Combine the soymilk and vinegar and let stand 5 minutes or more.
- Heat the beans until very hot, then pour into a 9- x 12-inch baking dish.
- Mix the dry ingredients in a large bowl, and add the soymilk mixture and oil. Stir just to mix, then pour over the hot beans, and bake until the bread is set and golden brown, about 30 minutes.