Grandma's Cornbread Made Vegan
1/4 cup water
3 teaspoons Ener-G Egg Replacer
1 cup organic corn meal
1 cup unbleached flour
1/2 cup sugar or sugar substitute*
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup rice or soy milk
1/3 cup of vegetable oil
1. Preheat oven to 375 degrees Fahrenheit.
2. In a measuring cup, mix water and Ener-G Egg Replacer until there are no white lumps or residue. Put to one side.
3. In bowl, combine dry ingredients (corn meal, flour, sugar, baking powder, baking soda, and salt). Mix in nondairy milk, oil, and then egg replacer; mix well.
4. Pour batter into greased baking pan. (I use a medium cast iron skillet for my vegan cornbread and cakes, but be creative)
5. Bake for 20 to 25 minutes or until you can poke the center with a toothpick and it comes out clean. Slice and enjoy.
* If you use a vegan sugar substitute, note that not all subs are 1:1.
SO HOW'D IT GO?
Is there any way I can make this without wheat flour?
Definitely the best vegan cornbread out there, and I've tried a lot of them. I'm not kidding, try this one.
Definitely the best vegan cornbread out there, and I've tried a lot of them. I'm not kidding, try this one.
This is by far the best cornbread recipe I have tried, EVER! I prepared it exactly as written and the texture is perfect and the flavor is amazing! I am confident, I'll have to make another one, this will not make it to dinner! My picky 8 year old just tasted it and said it was the best! This is going in my file as a winner! :-)
Yum! I haven't had corn bread in years, this hit the spot. The only modification I made was using half whole wheat flour. I split the recipe in half and it filled 6 muffin tins. Next time I will only do a 1/4 as it's dangerous to have that much left over!
This is the best corn bread I've ever made ...it reminds me when I was in elementry and would always trade my milk for the corn bread...ill feel like a kid again. ;) thanks for posting.
Mmmmmmmmmmmh!! Yummy, yummy, yummy! Every cornbread recipe I've tried to make before this has turned out mediocre at best. THIS ONE IS AWESOME!!! I had to practice some serious self restrain to stop eating it & wait for the rest of my fam for dinner! THANK YOU!!
I was liberal with the sugar, and sloppy with measurements, and sprinkled some extra sugar on top. I don't have a cast-iron skillet yet, so I used my 8X8 square pan, and it was cooked perfectly after 20 minutes at 400 degrees.
Perhaps a downfall of every other cornbread attempt of mine is that I overcook it. This time I wasn't taking the chance, and after probably less than 5 min out of the oven, I cooled the bread on a wire-rack just like any other cake.
THIS RECIPE IS IT!! :D
(Oh yeah, and I didn't have a full cup of Rice-milk left, so I used some water & it still kills! I also used Canola Oil instead of Veggie.) :)
This is perfect! Just the right amount of sweetness.
:agree?: This was yummy!! I used vanilla almond milk and whole wheat flour. Turned out just the way corn bread should! I made it with one of the black bean recipes from this site and I have enough for another meal! ;)b Thanks for a great recipe. Will be making this again!
Wow! Fantastic recipe! This cornbread was so moist and delicious; a perfect accompaniment to chili. My mum took one bite and said, "This is some of the best cornbread I've ever had." We both love it so much! Thanks for sharing!
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