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?
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!!
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!
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.
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!!!
This was so good! Thanks!!
"best cornbread ever"-my husband ;)b
Second time making these, I liked the first batch better. My family enjoyed both. Only modification was I used 1 tbsp of brown sugar. Very tasty with black bean soup ;)
I made this tonight to go with chili and it was delish!! :P
I have a box of "Corn grits, AKA polenta", is this the same thing as corn meal?
Thanks!
;D
No, corn meal is not the same as corn grits or polenta-- corn meal is ground up (finer) so you won't get the same results. I think it would turn out really crumbly ???
:D This will be the second time I've made this and it's awesome!! I always add about 1/3 cup canned corn to give it some texture.
There is no reason why anyone needs to use any other recipe than this one-it's the best cornbread recipe I've found!!!
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