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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?

;)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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Don't tell my old cornbread recipe...but I might have to ditch it and commit to this one!  It is freakin amazing! I feel so full, but I must eat more of this....

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I did alter the recipe a bit. I left out the sugar and cut some of the oil. Added diced red peppers and a handful of corn kernels.

It was yummy!

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These were great!!  I halved the recipe (and had to yank them out of the oven because I forgot to put sugar in them :P ) and they were great.  I've never had vegan cornbread before, but it tasted exactly like the real stuff!  Why make it with eggs in the first place??

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this makes the most authentic cornbread! (vegan or not) i did make a few changes by subbing cornstarch for the egg replacer and applesauce for the oil (because i prefer a fluffy/moist texture) but it was amazing! very thick, moist, perfectly grainy and sweet. i also enjoyed the crust on the top and bottom, yum!

and i was told to never, ever try another recipe again by my family, they raved about it all night!

p.s i really could not stop eating it!!!

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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!

:)>>> Aww shucks Little2Ant I'm glad it turned out for you!!!

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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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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

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
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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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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