Corn Bread

Sweet potato goodness! Halloween is over and done with, and as Mama stores away the costumes, she's already planning for the next upcoming holiday — Thanksgiving! Corn bread is a favorite for most holiday feasts and since sweet potato is one of the most kid-friendly veggies around, a sweet potato corn bread sounds like a sure crowd-pleaser. What makes this recipe extra special is that it's vegan. No eggs are used in this recipe — and all-purpose flour is substituted for whole wheat flour, while vegetable oil is replaced with olive oil. It's a healthy side dish for kids of all ages!

Source: Gilda Mulero of Naturally Tasty

Keep reading for the healthy, kid-friendly recipe!

Cornbread can be super high in calories, but this recipe posted in the OnSugar blog The Green Life make a great low cal alternative.

The EASIEST (vegan) Cornbread Muffins you might EVER make!

So I've been cravingggg hardcore cornbread lately and couldn't figure out where I could satisfy this craving where the cornbread would be moist, fluffy and FRESH and also without all that vegan margarine that most bakeries like to use. I understand that the margarines are vegan but still they are pretty overly-processed so I try and steer clear of using too much of it. And if I can steer clear of using it at all, I do. After debating where in NYC I could find a promising vegan cornbread I decided, why not whip one up of my own? When I crave a dessert, I like to make sure it will be made with the freshest ingredients and healthiest flours etc., so I usually end up making it myself. I came across a recipe for Cornbread Muffins and of course since I have to tweak every single recipe I get my hands on, I did just that . . .

These muffins are made with spelt flour, and sweetened with agave nectar, Also, I like the course texture of the cornmeal so I use "extra coarse" corn meal — but feel free to use fine corn meal if you like. This is a sweet cornbread recipe. The best part about these muffins is there are only 125 Calories per muffin! and they totally hit the spot!

To see the recipe keep reading.

With a few affordable ingredients from the grocery store, you can create a rich, warming, and, most important, rapid chili.

This one uses jarred salsa, canned cannellini beans, and boxed corn bread. A heaping teaspoon of chili powder provides a smoky depth that makes this quick chili taste slow-cooked.

Serve with sour cream, grated cheddar cheese, or any of your other favorite traditional chili toppings. Get the recipe and read more

From 2003 to 2006, every October I hosted an annual pumpkin carving party. In 2007, I threw a huge Halloween bash, and last year, I didn't do anything!

Now, I've decided it's time to bring back my beloved pumpkin carving dinner. I supply the pumpkins and a hearty Fall dinner and ask everyone to bring a bottle of wine or a six-pack of beer. Since the party is all about creating interesting pumpkin designs, I like to serve a menu that guests can enjoy at their leisure.

For starters, I'll offer an orange and black cheese ball and spicy sausages wrapped in pizza dough.

A huge pot of vegetarian chili will bubble on the stove, and in between carving pumpkins, guests can grab a bowl and top it with an assortment of items like cilantro, avocado, and sour cream. A side of jalapeño cornbread muffins are ideal for dipping. To look at these recipes, read more