You know you have a good thing going when you make the same dish three times in one week…and your husband can master it in one try! I’ve been obsessed with the Veganomicon’s Vegan Skillet Cornbread for a couple years, but it has only been recently that I’ve actually made it in a real cast iron skillet.Zachary definitely is to blame for my current obsession with anything cast iron. We are so hooked that we’ve stopped using our non-stick skillets altogether. I don’t know why we hadn’t tossed those suckers years ago considering how horrible they are! I can confidently say this vegan cornbread trumps all others (non vegan included). Aside from being uber easy to make, it’s super moist, which we all know makes or breaks a cornbread recipe. Nothing makes me wanna toss a cornbread aside when it tastes as dry as cardboard. This guy pairs perfectly with any stew or soup. But what I’m really digging right now is my latest breakfast creation – cornbread topped with sautéed kale, roasted potatoes, fried tempeh sticks, with a dash of maple syrup over it ALL. Comfort food at it’s best! What would you pair it with?