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Grandma's Cornbread Made Vegan

What you need: 

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

What you do: 

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.

Preparation Time: 
15 minutes, Cooking time: 20 to 25 minutes
Cooking Time: 
20 to 25 minutes
Servings: 
8 to 10
Recipe Category: 

SO HOW'D IT GO?

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.

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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.)  :)

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This is perfect! Just the right amount of sweetness.

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: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!

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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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  I put jalapenos in mine and it was mighty tasty!! It's a great recipe on its own too!

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Really moist and fluffy and so easy to make.
I made 1/4 of the recipe and made 3 muffins for my dinner with chili and served it with EB
I like this recipe better than the one in ppk and will definitely make it again  :)

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Excellent.  One of the few recipes that calls for powdered egg replacer where I thought the end result was better than if I would have just left it out or used a little extra baking powder.

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Everyone that I have served this cornbread to says that its the best cornbread that they have ever tasted! ;D

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In my omni days, I loved cornbread like mad! My favorite recipe had 3 eggs in it, though, and I tried just replacing those with different egg replacers, and it's turned out not so delicious. So, I wanted to try a different cornbread recipe. I tried this one, and here are the changes I made to it: for the flour, I used 1/2 cup brown rice flour and 1/2 cup oat flour, I thought this was way too much sugar, so I cut it back to 2 T, for the oil I used 3 T melted butter, and I used 1/4 cup pureed silken tofu for the egg replacer (I don't have Ener-G). I thought this was absolutely delicious! I thought it was plenty sweet, and it had a nice airy quality. So delicious. However, it was pretty crumbly, and fell apart (which is fine, because we were having it with chili, and were going to crumble it anyway). I think next time, I might add a "flax egg" to it, in addition to the tofu, to get it to hold together a little better. Delicious, and will be making again!

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