Grandma's Cornbread Made Vegan

[ilivetowrite]

I followed the recipe to a "T" and the middle rose and crashed, the center wasn't  cooked at all and the parts that were cooked were very crumbly. The taste is great but after 25 minutes in the oven and letting it cool, I am now putting it back in the oven and praying for salvation for my cornbread!!! 

This very same thing happened to me the third time I made the recipe (not the first two times).  We did manage to get it cooked all the way through, but it took a while.  I am wondering if it has something to do with the type of baking powder I use.  I've had trouble with another recipe as well.  Next time I am going to try using less baking powder (it's the only variable between the first times and the most recent times I made the recipe).

[gonegirlgone]

woot woot.

made muffins out of these suckas...

served with earth balance and agave nectar and everyone loves me.... i mean them... well i guess both of us... the muffins and me that is.

good schtuff

[AliAli009]

Can you sub the oil for applesauce?

I have a friend who is on a low-fat diet, and she LOVES cornbread, so I'm wondering if I can do that.

[baypuppy]

you could, it would change the flavor some. prob make it a little more sweet. maybe try subing half the oil with AS. you'll want a little fat in there. but i think corn and apples go together 

[eyeawry]

YUM. I omitted the egg replacer and salt and halved the sugar when I made this. SO GOOD. I will definitely make this again.

[EggAllergyInMD]

A-W-E-S-O-M-E

I have a food allergy to eggs and this was the first and most wonderful recipe EVER!!!

Totally ROCKS

Oh and I used 1 & 1/2 cups buttermilk, I guess you could substitute soy milk with a little vinager or lemon juice

    

[organicallygrown]

this was the best cornbread ever! i added corn, put jalapenos on one side and cinnamon sugar on the other. ate the spicy side with black bean soup and the sweet side with hot cocoa...awesome!!! thanks a lot.

[nhyhsh]

This cornbread is awesome. I have made it about a dozen times and each time it comes out just great. I always have to double it to get it real thick because I mainly use it to make my own cornbread dressing.  Everyone likes it!!!

[CrueltyFreeLena]

Mmmmmm. Growing up in the South, I developed a love of cornbread early on and this certainly doesn't disappoint. I love my cornbread yellow and sweet, and this hit the spot perfectly. I cooked mine in a loaf pan because my iron skillet is unfortunately at my parents' house. Deeeelicious!

I didn't have any Ener-G, so I followed another suggestion and used flax seed goop. I just boiled up some water, threw in a handful of flax seeds, and let it simmer for about 5 or 10 minutes. I was AMAZED by how much like egg whites the result was, because I'd never tried it before. It actually kind of grossed me out, lol, but in a good way, I guess. I put 3 tablespoons of goop into my cornbread batter, and stuck my batter in my preheated, oiled pan. About 23 minutes later, I had fresh, hot, sweet cornbread!

[laur b.]

I liked the texture of these, but not really the taste. I halved the recipe and made them into muffins (half a recicpe made 9), which were done in 20 minutes. I'm not a cornbread connoisseur by any means, I think I just like cornbread sweeter. I usually make Isa Chandra Moskowitz's 'Sunny Corn Muffins'.. I can't remember whether that recipe came from Vegan with a Vengeance or from her website (theppk.com), but I love those and for me these didn't quite compare. They were good with some strawberry jam, though.

[dwyck]

What a disaster!

I spent so much $$$ on ingredients and my first batch turned to crumbling crap! I tried to make muffins and the minute I touched one it turned to crumbs and tasted horrible. I guess that is what I get for deviating from the original recipe.

I used brown rice flour and omitted the sugar. I also used a cheap (degermed) corn meal because that was all I could find. Was this my downfall?

Another thing, when mixing in the wet ingredients, do you mix them in 1 by 1? I poured all the wet ingredients and then mixed.

Man. I'm not taking any chances next time. I will use the unbleached flour, stone ground corn meal, and bake it in a 9x13 pan. I am going to kill myself if this fails a second time.

 

[ramabanana]

Mine was crumbly while it was hot, but the taste was awsome!!! I used cheap yellow cornmeal (store brand), unbleached flour, and flax for the egg replacer. I also chopped up a couple of gayla apples into the batter. I baked it in my cast-iron skillet, but next time I'll make muffins cos it's great for breakfast!!!

[dwyck]

VICTORY!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Yesssssss!  Second time came out fantastic! The cornbread was sooooo moist and fluffly, with a nice crust on top. I baked it in a loaf pan.

Only problem was the taste - it was bland. I omitted the sugar, and apparently the rice milk didn't provide much sweetness.

[PhiRum]

Hi. Can anyone tell me if I can use apple sauce in place of sugar, same amount? Thx.

[ramabanana]

Phirum, I'm not sure how that would work; it would depend on what type of egg replacer you're using. Just keep in mind you are adding more moisture to the batter, so you may want to add a little more flour than it calls for.