I made the hearty chili and chipotle scallion double cornbread from Vegan Diner. I used a mix of red kidney and pinto beans, fire-roasted tomatoes that I pureed, and more TVP than listed. Because I remembered reading on Julie Hasson's blog about scooping flour into a measuring cup, instead of sticking the measuring cup directly into the flour, I made sure to use her technique to prepare the cornbread. (I've actually switched to her technique for all of my baking.) It was very tasty, but I wish I had put a little more chipotle powder into the mix. I broke off pieces of the cornbread with my fork and scooped some chili on top of that to make the perfect bite. Yum!
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