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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?

Perfect cake-style cornbread.  One time, while visit my mother, I used flax eggs and other than the speckled appearance, that worked well too.  I think this a great, but here in the midwest they like really sweet cornbread, so I have to about double the sugar for potlucks and get togethers. (I don't prefer it that way though.)  Perfect with chili or a pot of stew. 

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This was great! I used this recipe for my first time cooking cornbread and it turned out wonderful. The cornbread was dense, held together really well and tasted like I remember cornbread tasting. It turns out that my partner, who is a pretty picky eater, loves cornbread and she loved the recipe! The only things she said she would like to see next time is for the bread to taste more "corny", so I'm going to try cutting the amount of flour by half and increasing the amount of corn meal by half. I like the idea I read on here in the comments about adding frozen corn too. At any rate this recipe is a keeper! Thanks!!

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This is my favorite cornbread recipe.. I do not like sweet cornbread so I deleted the sugar and used a bit more cornmeal and flour ( I used spelt ) Also I added a little vinegar to the soymilk. I am using this to make my "stuffing" for Thanksgiving.
YUM...Thank you.

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It Was pretty good, me and my husband have never had cornbread  before..i will make it again.
Does ANyone Know How many calories are in a Medium Slice Of This  cornbread , or know how many calories  is  in the hole recipe, i dont have a scale  so i cant really  figure it  out. thanks ! :-\

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AWESOME!!!  This goes in my "Tried It and YUM" section of my recipe box!  I used flax seed goop and plain soy milk, and it was great!  I thought it was a little sweet, but this is from someone who drinks black coffee, unsweetened tea, and usually beer at the bar, so there.  Take it to your grandma! lol

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Delicious! It's the best cornbread I've ever actually personally made... Based on prior attempts, I thought I could only make very dry or very bland cornbread, even back when I was still using milk & eggs... OMG, I am SO happy with this recipe! Only one suggestion: it's delicious by itself (I've been eating it as breakfast!)... for serving as a side dish, though, I might cut the sugar just a teensy bit, for a more savory/ slightly less sweet flavor... but this is definitely a WONDERFUL recipe, that I will absolutely make again (& again & again etc etc etc). Thanks!

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Yumm. This came out so good!

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This cornbread kicks major butt! Thank you so much for the recipe. I hadn't had cornbread in, like, forever and was totally craving it. Mmmmm...so yummy!

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I used flax meal as the egg replacer and cut down on the sugar a bit.
So quick and easy to make. Definitely a recipe worth making again.

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This is my favorite recipe for cornbread.  Whenever I make it, I replace all the oil with applesauce and decrease the sugar.  The applesauce makes it fluffy and moist.  I also like to use flax in place of the enerG egg.  It gives it a nice flavor. 

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