This moist, chili-flavored cornbread is an ideal companion to bean dishes, stews, and other hearty fare. From Vegan Soups and Hearty Stews for All Seasons ^[1]by Nava Atlas.

Makes one 9-inch pan bread

• 1 1/2 cups cornmeal, preferably stone ground
• 1/2 cup unbleached white flour
• 1/4 cup toasted wheat germ
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 6-ounce container plain soy yogurt or coconut yogurt
• 1/4 cup olive oil
• 1/3 cup rice milk, or more as needed
• 1 small fresh hot chili, seeded and minced,
  or one 4-ounce can chopped mild green chilies
• 1/2 cup frozen corn kernels, thawed

Preheat the oven to 400 degrees F.

Combine the first 6  (dry) ingredients in a mixing bowl and stir together.

Make a well in the center of the dry ingredients. Pour in the yogurt, oil, and half of the rice milk. Stir until well combined, adding more rice milk as needed to make a smooth, slightly stiff batter.

Stir in the chilies and corn kernels. Pour the mixture into an oiled 9-inch-square baking pan. Bake for 20 to 25 minutes, or until the top is golden and a knife inserted in the center tests clean. Let cool slightly; cut into squares and serve warm.

• Here are more Vegan Quick Breads and Scones ^[2].
• Here are more recipes and menu ideas for a Vegetarian and Vegan-Friendly Thanksgiving ^[3].