I absolutely love cornbread, the reason may not have any scientific basis. Maybe it's the breadcrumbs, or the color (like all yellow things) or the fact that I grew up eating those giant corn muffins in the deli, cut in half, lightly toasted, and coated with melted butter. But as an adult, my tastes and perceptions of food have improved to be more sustainable. This is why I like my cornbread recipe. It is divided into two people, vegetarian and passionate Indian flavor. This must be a large group of people at the Thanksgiving table!

Tips: If you eat it immediately, eat it while it is hot! If packaged to take risks, once the cornbread has cooled, cut it open and put it in an airtight container. Pack the frozen butter separately in a small container. When you arrive at your destination, the butter has reached room temperature, so you can directly "soak" the cornbread in the butter and enjoy!

Preheat the oven to 350 degrees Fahrenheit. Spread vegan butter on a small cast iron skillet or baking pan. Set aside.

In a medium mixing bowl, use a wooden spoon or whisk to mix all the cornbread ingredients together; do not over mix.

Pour the batter into the prepared pan and bake for 20 to 25 minutes, until cooked and the toothpick inserted in the center is clean. You may see cracks on the top, which is good.

For Maple Chile Garlic Butter:

Using a food processor, mix all the ingredients together until they are very smooth and there are no visible lumps of garlic. Transfer to a small deep bowl and smooth the top. Keep in the refrigerator until ready to eat.

After the cornbread has cooled for 2 minutes, use a mini ice cream scoop to scoop some butter and garnish with a few coriander leaves.