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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 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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This turned out great!

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Absolutely fantastic.  We had company for dinner, and I am typically reluctant to try new recipes on company, but we were having chili... and obviously needed corn bread to go with!

We added a little bit of extra sugar, per the reviews, and it turned out wonderfully.  Just like my grandmother's... did all of our grandmothers share cornbread recipes?

Thanks! :)

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Yummy! i used flax seed goop instead of egg replacer (just toss a few spoonfuls of flax seeds into a small pot of boiling watter, and boil it until it gets goopy or "eggy", then spoon in about 2 eggs worth). came out moist and with the exact same consistency as non-vegan stuff. maybe even better! it is a bit sweet... but maybe that's why i keep craving more of it???
i can't stop eating this stuff....

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I was SO excited that this turned out so well! MMMM!! I used some whizzed tofu to replace the ener-g, though (about 1/2 cup with some soy milk to moisten) and baked in an iron skillet.

(edit) Did I say this wasn't moist enough? Hahahaha. I just cut myself an actual piece instead of nibbling and man, this stuff is great.

Mm mm good. :) Thanks for the recipe!

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I doubled the exact recipe & baked it in a 9x13 glass pan & it turned out beautiful.
Really good cornbread :)

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Thank you for this wonderful recipe!  I followed the recipe exactly and baked it in a 5x9 bread pan.  It was moist and held together well.  Most importantly it tasted great!  I would highly recommend this to anyone. ;D

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Fantastic recipe.  I doubled it and baked it in a 9x13 glass pa, and it was great.  Served it to my omni husband and didn't tell him that it was vegan until after he was wolfing it down and telling me how good it is.  I will most definitely make this again!

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Incredible!!!! :-*

I added a little more cornmeal so it would have more texture and also added some coriander and cumin to make it match the soup I was making. Heavenly!
And this from my Mum who makes the best cornbread ever, until now!
Someone asked how many eggs this had, 2 eggs. And if you want to just do one tablespoon egg replacer that workers as three teaspoons is equal to one table spoon.

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YUM! I grew up eating cornbread about 2 or 3 times a week (I was all about Jiffy mix until I found out about the lard...eww!). I began craving it a lot recently, but found no vegan mixes. I decided to stop being lazy and made this recipe, and served it with a chili dish. SO GOOD!!! Very moist and sweet, the way I like it! In fact, I want some more now... :-)

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