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Recipe submitted by heybrookeashley, 07/13/06

Old-Fashioned Cornbread

Ingredients (use vegan versions):

    1-2 tablespoons corn/vegetable oil in bottom of skillet/pan
    1 cup yellow cornmeal
    1/2 cup self-rising or all-purpose flour
    2 teaspoons baking powder (only if you're using AP flour)
    2 tablespoons vegetable/corn oil
    1 cup plain soy milk
    1 tablespoon white vinegar
    1 cup water
    1/2 teaspoon salt
    1 1/2 teaspoon Ener-G Egg Replacer
    2 tablespoons warm water

Directions:

NOTE: Ok here's the deal...cornbread is absolutely 100% better when it is made in an iron skillet. So if you have an iron skillet, definitely use it. If you don't, it can be made in an 8x8 or 9x9 pan, it just won't meet it's maximum potential. Now if you're making it in a 10" round iron skillet, you may want to double the recipe (but still only use egg replacer for 1 egg), otherwise the cornbread will be pretty thin. It just depends on how much cornbread you want to make.

Pour 1-2 tablespoons of corn or vegetable oil in the bottom your iron skillet or pan and put in the oven to preheat at 425 degrees.

Next, combine your dry ingredients (remember you only have to use baking powder if you are using all-purpose flour. Self-Rising flour doesn't require it).

Combine the egg replacer and 2 tablespoons warm water in a small bowl.

To make milk mixture, fill a 1 cup measurement with 1 tablespoon vinegar and fill the rest of the way up with plain soymilk. Add the milk mixture, egg replacer mixture, and 2 tablespoons oil to the dry mixture. Combine.

Add up to 1 cup of water to the batter to thin it out. Stir well to get all the clumps out.

Pour the batter in the skillet/pan and put in the oven. Bake at 425 for about 20-25 minutes or until the top starts to brown.

If you used an iron skillet, once the cornbread is done, flip the bread over in the pan to prevent it from becoming soggy on the bottom.

And that's that! This is a wonderful cornbread recipe that is a southern staple and goes well with just about any southern meal, especially soup beans!  (which I also have a recipe for on VegWeb). Now this isn't sweet cornbread but if you really want to make it sweet, add 2 tablespoons white sugar to the batter.

Enjoy!!!

Serves: 6-8

Preparation time: 5 minutes

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