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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?

I cut the recipe in half and it was fantastic. I've never made cornbread before. It tasted great even though I use vanilla soymilk. LOL.  ;D

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So there's already plenty of testimony here, but I just wanted to add my own praise for this recipe.  My boyfriend and I loved this cornbread so much that I had to make it twice this week.  And the recipe is so simple, I actually made it once during my lunch break.  Thanks for the recipe!

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Wow, this is grand.  Just enough sweet and grate texture.  I have found a favorite corn bread.  Thank you ;)

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;)b Absolutely love this cornbread!!! It taste way better than Jiffy used to taste when I was a vegetarian and before I knew it had lard!!!! I will use this again and again....Thanks!!!!

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Hands down the best cornbread I have ever made...vegan or non-vegan. My omnivore bf agreed with me on that one. I like that this is more cakey in texture, and not as heavy and dense as some cornbreads are. It's also quite sweet, but that's fine by me. I made a double batch of this to go with chili...the leftovers froze extremely well. It is a wee bit crumbly when you first take it out of the oven, but once it sits for a bit it's fine.

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Okay, so I know this has a ton of reviews already, but I have to add one more. This was so good and easy. I addes a little less sugar but otherwise followed the recipe. My daughter had two of her friends over for dinner and they said it was the best cornbread they had ever had!!! It was fun to see them slather it with earth balance instead of the butter they have at home and say they liked it better!! Awesome recipe!!

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This is a wonderful recipe!  It turned out so moist and delicious.  I used a lot less oil and substituted more applesauce for the egg replacer.  YUMMY!

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Very good. I made this last night and ate the entire pan by myself in less than 24 hours. I had to restrain myself from eating the entire bowl of batter.

Just perfect. But I added more sugar, I think sweet cornbread's the only way to have it.

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Truly delicious!!  Thank you for posting your recipe.  My husband loved it and couldn't believe that it didn't come from a box.  I added a can of corn and used the water in the can to sub for half the soymilk.  I had to bake it a little longer because it was super moist but it was worth it.  Yummy!!! Yummy!!! 

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This was so good! Thanks!!

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