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?
this was the best cornbread ever! i added corn, put jalapenos on one side and cinnamon sugar on the other. ate the spicy side with black bean soup and the sweet side with hot cocoa...awesome!!! thanks a lot. :) :) :)
A-W-E-S-O-M-E
I have a food allergy to eggs and this was the first and most wonderful recipe EVER!!!
Totally ROCKS
Oh and I used 1 & 1/2 cups buttermilk, I guess you could substitute soy milk with a little vinager or lemon juice
:D :D :D
Can you sub the oil for applesauce?
I have a friend who is on a low-fat diet, and she LOVES cornbread, so I'm wondering if I can do that. :)
woot woot.
made muffins out of these suckas...
served with earth balance and agave nectar and everyone loves me.... i mean them... well i guess both of us... the muffins and me that is.
good schtuff
I followed the recipe to a "T" and the middle rose and crashed, the center wasn't cooked at all and the parts that were cooked were very crumbly. The taste is great but after 25 minutes in the oven and letting it cool, I am now putting it back in the oven and praying for salvation for my cornbread!!! :(
This very same thing happened to me the third time I made the recipe (not the first two times). We did manage to get it cooked all the way through, but it took a while. I am wondering if it has something to do with the type of baking powder I use. I've had trouble with another recipe as well. Next time I am going to try using less baking powder (it's the only variable between the first times and the most recent times I made the recipe).
I made this for Thanksgiving. It was delicious, sweet and moist, just the way I like my cornbread. Thanks for the awesome recipe!!! 8)
This was really good. It was a little on the sweet side for my tastes, I'll cut the sugar slightly next time. Thanks for the recipe!
I followed the recipe to a "T" and the middle rose and crashed, the center wasn't cooked at all and the parts that were cooked were very crumbly. The taste is great but after 25 minutes in the oven and letting it cool, I am now putting it back in the oven and praying for salvation for my cornbread!!! :(
I have a box of "Corn grits, AKA polenta", is this the same thing as corn meal?
Thanks!
;D
This is the best cornbread! I like to add some frozen or canned corn (when it's not in season) to the batter at the end. Thank you!
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