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VegWeb.com  |  Recipes  |  Breads  |  Cornbread  |  Cathie's Southern-Style Cornbread « previous next »
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Recipe submitted by EggAllergyInMD, 08/04/07

Cathie's Southern-Style Cornbread

Ingredients (use vegan versions):

    1 Cup Cornmeal
    1 Cup AP Flour
    1/2 to 3/4 Cup Sugar (I like mine really sweet so I use 3/4 Cup)
    1 Tablespoon Baking Powder
    1/2 Teaspoon Baking Soda
    1/2 Teaspoon Salt
    1 Tablespoon EnerG Egg Replacer Powder (DO NOT PREMIX WITH WATER)
    1 1/2 Cups "Buttermilk" (Add one tablespoon of vinegar to a measuring cup and fill the rest of the way with soymilk)
    1/3 Cup Oil
    1/4 Cup Very Warm Water

Directions:

1) Preheat oven to 400 degrees F. Place skillet into the oven to heat up.

2) Sift together all dry ingredients.

3) Pour the oil, 1 cup of the "buttermilk", and the water into the dry ingredients and whisk to combine. The batter should be somewhat thin and puffy (i.e. the leavening agents should really be working), if not add the other 1/2 cup of "buttermilk". To be honest I always need all 1 1/2 cups.

4) Carefully remove skillet form the oven and spray, spray, spray that sucker because what stinks worse than going to all this trouble to only have it stick...  Okay now you are ready to pour the batter into the skillet.

5) Lightly sprinkle sugar on top and bake for 25-35 minutes or until a inserted toothpick comes clean.

6) Let cool for a few minutes and then carefully flip the cornbread onto a plate.

7) Eat and Enjoy!!!

Serves: 8 Pieces

Preparation time: From start to finish about 45 minutes
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prawla
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« Reply #1 on: September 11, 2007, 02:09:21 PM »
I have a self-rising cornflour mix, can I still use that?
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EggAllergyInMD
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« Reply #2 on: September 12, 2007, 04:55:58 PM »
Quote from: prawla on September 11, 2007, 02:09:21 PM
I have a self-rising cornflour mix, can I still use that?

I haven't tried it that way but it's worth a try and if it doesn't work out perfectly crumble it up and make a cornmeal stuffing/dressing... *YUM*
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kirstenmarie
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« Reply #3 on: January 01, 2008, 10:16:02 PM »
Wow, this turned out fantastic!  The cornbread I've made in the past has always turned out a little bit dry.  This was perfectly crispy and golden on the outside, and light and moist on the inside.  Soooo good!  I served it with southern-fried tofu, spinach, and black-eyed peas.  Thanks for the recipe!
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EggAllergyInMD
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« Reply #4 on: January 02, 2008, 01:00:48 PM »
Quote from: kirstenmarie on January 01, 2008, 10:16:02 PM
Wow, this turned out fantastic!  The cornbread I've made in the past has always turned out a little bit dry.  This was perfectly crispy and golden on the outside, and light and moist on the inside.  Soooo good!  I served it with southern-fried tofu, spinach, and black-eyed peas.  Thanks for the recipe!

I'm glad it turned out well for you. Now all you need is a glass of sweet tea to complete your meal.  Wink
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Redface
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« Reply #5 on: January 13, 2008, 08:15:28 PM »
This made me eat so much my stomach hurt! Oh man.... I've never made cornbread before and this came out perfectly! And just in case anyone is like me and doesn't have any dry egg replacer on hand but does have flax seeds in excess: two tablespoons of flax seeds, ground up in a blender, will work perfectly in this.

seriously...this was amazing. soooo good!
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veggie-rach
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« Reply #6 on: February 18, 2008, 03:07:10 PM »
I had tried brocili cornbread once before I was vegan, and am very excited to make it with this recipe.
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lincat
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« Reply #7 on: February 25, 2008, 06:46:11 PM »
You mention a "skillet".  What kind and what size  skillet do I need?   Do you mean an iron skillet?  Does it have to be well-seasoned?  I'd have to buy one to try this recipe.  Will the recipe work in a regular baking pan?
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EggAllergyInMD
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« Reply #8 on: February 25, 2008, 08:56:15 PM »
Quote from: lincat on February 25, 2008, 06:46:11 PM
You mention a "skillet".  What kind and what size  skillet do I need?   Do you mean an iron skillet?  Does it have to be well-seasoned?  I'd have to buy one to try this recipe.  Will the recipe work in a regular baking pan?

By skillet I did mean a cast-iron skillet about a 10 inch/ average sized one. You don't really need one but it does give it a wonderful crust. I also make this recipe into corn muffins and muffin squares/blocks so just adjust the cooking time accordingly.
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whigsgirl
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Peace, love, and veggie corn dogs!

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« Reply #9 on: March 11, 2008, 08:34:09 PM »
This cornbread recipe was totally yummy!  Love love love the sweetness of the sugar... nice contrast to the spicy veg chili I made.  Wee!  Thanks for the post!
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little2ant
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afraid AC will call her out on a double post.

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« Reply #10 on: April 13, 2008, 03:19:30 PM »
what is AP flour?
I know it must be obvious since no one else asked...well, I am just going to use unbleached and see what happens!
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little2ant
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afraid AC will call her out on a double post.

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« Reply #11 on: April 13, 2008, 03:21:39 PM »
oh, AND is the sugar a wet or dry ingredient, AND is it mixed in or all of it sprinkled on?
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becka3
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« Reply #12 on: April 13, 2008, 03:39:18 PM »
little2ant
AP=All Purpose flour (i think)
i added the sugar with the dry ingredients and mixed it all in, just a little dusting on top
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EggAllergyInMD
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« Reply #13 on: April 13, 2008, 05:51:49 PM »
Quote from: becka3 on April 13, 2008, 03:39:18 PM
little2ant
AP=All Purpose flour (i think)
i added the sugar with the dry ingredients and mixed it all in, just a little dusting on top

Yup All Purpose flour

Quote from: little2ant on April 13, 2008, 03:21:39 PM
oh, AND is the sugar a wet or dry ingredient, AND is it mixed in or all of it sprinkled on?



Even though sugar is technically considered a wet ingredient I put all of it in with the dry and sprinkle a little extra on top.

Good Luck I hope it turns out  w00t
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little2ant
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« Reply #14 on: April 13, 2008, 06:07:16 PM »
if you are looking for a cornbread recipe, STOP looking! This is the BEST cornbread I have ever had! I have also rekindled my love for the cast iron skillet, and will be using it more often.

I followed the directions exactly and it came out perfectly!



Thank you!!!!!! 

drrrrrr........AP= all purpose! Don't I feel silly!
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