Help me make this cornbread recipe vegan
Posted by livinourluvsong on Sep 16, 2010 · Member since Jul 2010 · 5 posts
This is our favorite cornbread recipe from back when we were vegetarians.
1/2 cup butter
2/3 cup white sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt
Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
THANKS!!
... a cup of plain unsweetened soymilk with a teaspoon of apple cider mixed in for the buttermilk,....
Do you mean apple cider vinegar?
I would use this award-winning vegan cornbread recipe as a guide. Add more sugar if you prefer a sweeter cornbread. Replace the oil with melted Earth Balance if you prefer a more "buttery" taste. Add one tablespoon of apple cider vinegar to the soy milk to create a "buttermilk." This recipe is pretty awesome though without any changes.
http://www.kosherblog.net/2005/03/09/blue_ribbon_vegan_cornbread/
DANA SLY’S BLUE RIBBON VEGAN CORNBREAD
Serves 9
2 Tbsp. ground flax seed
6 Tbsp. water
1 C all-purpose flour
1 C cornmeal
1/4 C sugar
4 tsp. baking powder
3/4 tsp. table salt
1 C soy milk
1/4 C canola oil
1.Adjust oven rack to middle position; heat oven to 425 degrees. Spray 8-inch-square baking dish with nonstick cooking spray.
2.Bring the water to a boil in a small saucepan. Add the ground flax seed, reduce the heat to medium-low, and simmer the ground flax seed in the water for 3 minutes or until thickened, stirring occasionally. Set aside.
3.In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well-combined.
4.Add the ground flax seed mixture, soy milk, and canola oil to the flour mixture. Beat just until smooth (do not overbeat.)
5.Turn into prepared baking pan. Bake for 20 to 25 minutes, or until a toothpick inserted in the middle comes out clean.
6.Cool on wire rack 10 minutes; invert cornbread onto wire rack, then turn right side up and continue to cool until warm, about 10 minutes longer. Cut into pieces and serve.