This cornbread recipe is a bit different than most because of the spiciness.
You could also use it as a side dish for your vegan pancake or as a filling for a sweet potato pie.
You can use it for any day of the week.
Recipe Notes To make this vegan pancaked cornbread, you will need a 12 inch round pan or large loaf pan.
You will also need a bowl, spoons, and a wooden spoon.
Make sure you use a round pan that will hold enough water to cover the cornbread.
You should make about 1/4 cup of cornbread for each serving.
Make the spiced cornbread using 1/2 cup (1/4 stick) cinnamon, 1 tablespoon freshly grated ginger, 1/8 teaspoon salt, 1 1/3 teaspoons ground cloves, and 1/16 teaspoon ground black pepper.
Place the spices in a bowl and mix well.
Pour into a baking pan and bake for about 10 minutes, until golden brown.
For the cornmeal, combine 1/6 cup of powdered sugar with 2 tablespoons of cornmeal and 1 tablespoon cornmeal flour in a large bowl.
To make the topping, combine 3/4 teaspoon of cornstarch, 1 teaspoon of maple syrup, and 3 tablespoons of water.
Add cornstamp and stir well.
Bake for 15-20 minutes, or until it comes to a boil.
Add more cornstamping if needed.
Enjoy warm or cold.
Recipe Notes If you have questions, you can leave a comment below.
The recipe is adapted from Vegan Cornbread, by the author of Vegan Bread and Vegan Pancakes.