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Buttermilk Cornbread

What you need: 

1 cup yellow cornmeal
1 cup whole wheat flour
1/2 tablespoon salt
1 teaspoon .baking powder
1 tablespoon baking soda
1/2 cup unpacked brown sugar
1 cup water (or you may use soy milk)
1 tablespoon egg substitute (the powdered kind)
1/2 block water packed tofu, any variety is O.K.
1 tablespoon butter flavoring
margarine
4 tablespoon lemon juice

What you do: 

First I want to say that if you don't have the water packed Tofu, you may use the boxed kind, using the entire package.
Preheat oven to 350 degrees. In an electric blender or food processor, blend all the liquid ingredients plus the powdered egg replacer until very well mixed. Let curdle for about 5 Mins.
In the mean time, combine all the dry ingredients. Now lightly stir in the liquid ingredients. Pour batter into a vegan greased 8x8-inch pan. Bake for about 25 Mins.

Preparation Time: 
1 hour
Cooking Time: 
Servings: 
6
Recipe Category: 

SO HOW'D IT GO?

awesome photo tkitty, it really looks delicious! can self-rising cornbread mix be substituted....that's what I have in the cupboard???

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I really liked this cornbread, though I changed a few things.  First, I should note that 1 tsp of baking soda is used, and 1 Tbs of baking powder.  Also, I halved the brown sugar to 1/4 c.  Delicious!

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