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Cathie's Southern-Style Cornbread

What you need: 

1 tablespoon vinegar
1 1/2 cups nondairy milk
1 cup cornmeal
1 cup all purpose flour
1/2-3/4 cup sugar (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)
1/3 cup oil
1/4 cup very warm water
sugar, to sprinkle

What you do: 

1. Preheat oven to 400 degrees F. Place skillet into the oven to heat up. Add vinegar to measuring cup, and fill with milk to 1 1/2 cups. Sift together all dry ingredients.
2. 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 (the leavening agents should really be working).
3. If batter is not thin, add the other 1/2 cup "buttermilk". To be honest I always need all 1 1/2 cups. Carefully remove skillet from the oven and spray really well with nonstick spray.
4. Pour the batter into the skillet. Lightly sprinkle sugar on top and bake for 25-35 minutes or until a inserted toothpick comes clean. Let cool for a few minutes and then carefully flip the cornbread onto a plate.
Eat and Enjoy!

Preparation Time: 
about 45 minutes
Cooking Time: 
Servings: 
8
Recipe Category: 

SO HOW'D IT GO?

Yum!!!  This turned out wonderful!  I didn't have a cast iron skillet so I just used a glass baking dish.  Checked it after 20 minutes and it was done perfectly.  It was light and moist and really good!  I only used 1/2 a cup of sugar and forgot to sprinkle some on top so it wasn't very sweet but I still really enjoyed it. 

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I don't have a cast iron skillet.  Can I make this in a loaf pan or in a glass baking dish?  I'm sure I could, but I'm still asking. 

It should be fine I make mine into muffins and whatnot all the time... Just be sure to grease the desired pan of choice well and perhaps adjust the time accordingly.

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I don't have a cast iron skillet.  Can I make this in a loaf pan or in a glass baking dish?  I'm sure I could, but I'm still asking. 

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yanno, I just realized that I never heat up the skillet first...and it still comes out great! I just made this the other night for company and they all liked it (omnis)!

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ohhh so i am making this and just poured some oil into the skillet and then the batter and it started sizzling and i got all excited because fried cornbread=hushpupppies!!!! but really, i think this should be good. will report back.

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I made this cornbread this evening to go alongside some cream of brocoli soup, and it's fantastic!  I cooked mine in an 8" cast iron skillet (didn't have a 10").  I couldn't fit quite all of the batter into my smaller skilllet, but I got most of it in, though the pan was filled nearly to the top.  I figured I'd probably screwed up and the cornbread would overflow or sink, but the end result came out wonderfully--moist, fluffy, and delicious!

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Whoa!  This cornbread is the shiz.  Amazing!

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OMG -- could this be any better?  I don't think so!  I have tried other cornbread recipes that were ok, but this one truly rocks.  I'm the only vegan in the home and when I make dinner for the carnivores like tonight, I sometimes sneak in something like this.  Our twelve year old guest who is the pickiest of picky eaters, LOVED it.  He ate 3 huge chunks of it and I had to pry the rest away so we could all eat it.  That always says a lot to me!  Followed the recipe to the letter except baked it in a small loaf pan for 30 minutes since I don't have a cast iron skillet.  Thank you for a really tasty recipe!

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oh wow!  i have never made cornbread but this recipe came out great.  in fact i'm having trouble writing this because i keep reaching over to stuff my face some more  ;)b

i think maybe using coarse grind cornmeal may have been a mistake though because they are a bit crunchy but still very very yummy.  i didn't have a skillet so i just used a muffin pan for mine.  next time i'll have to try a skillet though :)

thanks for the great recipe and here's a picture of the yummy in my tummy haha

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;)b

This cornbread turned out amazing. It is SOOO good! I am HUGE on recipes that are good enough to serve to my meat eating  non-vegan friends and this one is def a winner. It is even better with some "butter" on it as well. my roomate and I ate almost the whole thing in under 2 hours.

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