Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by luvmilocs
Grandma's Cornbread Made VeganIngredients (use vegan versions): 1 cup organic corn meal
1 cup unbleached flour
1 cup rice or soy milk
1/2 cup sugar or sugar substitute
1/3 cup of vegetable, corn, or canola oil
3 teaspoon Ener-G Egg Replacer
4 tablespoon water
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Directions:Preheat oven to 375 degrees Fahrenheit.
Mix water and Ener-G Egg Replacer until there are no white lumps or residue. Put to one side.
Mix dry ingredients in a med to lg mixing bowl. (If you use a vegan sugar substitute, note that not all subs are 1:1)
Mix in soymilk (I use Edensoy extra), oil, then egg replacer. mix well.
Grease baking pan (I use a medium cast iron skillet for my vegan cornbread and cakes, but be creative) with oil or soy margarine.
Pour mix in pan and bake for 20-25 min or until you can poke the center with a toothpick and it comes out clean.
Slice and enjoy.
Makes: 8-10 servings, Preparation time: 15 minutes, Cooking time: 20-25 minutes
Thanks for the great recipe -- It definitely lives up to its name!
Archived comment by: morg
I don't have this egg replacer you call for, how many eggs is it supposed to be?
Archived comment by: dmeanr99
Good recipe! Comes out kind of cakey more than corny, but still a good comfort food recipe. (dmeanr99-The egg replacer replaces 2 eggs in the recipe)
Archived comment by: sweetJane23
wow, this is an AWESOME recipe! The cornbread turned out even better than the kind my mom used to make for me that I loved. I couldnt find the ener-g egg replacer, so I used a mixture I found that has prune juice in it. That made the bread slightly brown, but it was still super tasty
Archived comment by: brandynickels
This is really great. A little crumbly, but it doesn't matter when it tastes good. I sprinkle cinnamon-sugar on top before it bakes to give it a nice sweet crust. During the holidays, I also switched to soynog from soy milk for a little something extra. Very good.
Archived comment by: tvegan
YUMMMMMMMMMMMMMM!!! this was fantastic!
Archived comment by: liongirl
Thanks for the recipe. It was great -- very moist and delicious.
Archived comment by: vegan1
I made this cornbread for my boyfriend three or four times in one week and he ate every square every time. I cooked it on 35o degrees (accidentally) and it came out super moist and delicious! Thank you!
Archived comment by: ruby_tuesday
great recipe! i baked it at 365º and it turned out very moist. my only complaint is that it wasn't sweet enough for my liking, but it was a big hit with all my friends
Archived comment by: ezleeamyoozed
i make this ALL the time, its so easy and always comes out great. i like to put 1 or 2 spoonful of maple syrup in too. should there be any little pieces leftover, i crumble them up and use them as a topping for baked potatoes, or stuffed peppers. rad!
Archived comment by: havenolegs
This recipe is terrific! I baked mine in an 8x8 pan and it came out a little small for my taste (height-wise) so next time I will probably double the quantities and bake it in a 9x13. It was plenty sweet and just like non-vegan cornbread that I remember. Thanks for sharing!
Archived comment by: amygdala
Perfect, light, moist, sweet cornbread! I followed the recipe exactly and baked mine in a loaf pan for just a couple minutes longer (27-28 minutes). I served this with navy bean soup, and they made a great winter meal. Delicious!
Archived comment by: willwolf
Excellent cornbread! I replaced the oil with 1/2 cup of unsweetend apple sauce, threw in some chopped walnuts & sprinkled cinnamon on top. Light, fluffy, & so tasty!
Archived comment by: tiannaMulan
This is really good, simple and fast, and yummy.
Archived comment by: moniWoweries
This is delicious. I used expeller-pressed corn oil for the fat and it added a really nice dimension of sweetness/flavor as well. I baked it in a cast-iron skillet and it had a delectable crust while being moist and fluffy inside. Thanks!
Archived comment by: matchgirl
Wonderful recipe - let me add a twist. First, I used water instead of soymilk and still turned out great. I always make cornbread the old fashioned way - in an iron skillet. Use the oil -or I used Natures Way margarine - put three tbsp melted in the batter and three tbsp in the skillet - get REALLY hot and pour in the batter -then bake. It gives it a wonderful crusty bottom. My family loved it!
Archived comment by: ejkuhn
i took amygdalas suggestion and doubled the recipe in order to make a 9x13 pan of the corn bread. i had to bake it roughly 30 minutes total but that 5 extra minutes was worth it! ive been craving cornbread for such a long time- and this is how i remember it. its such an easy and fantastic recipe!
Archived comment by: missdawn
