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 is the best cornbread ever! I did it as is and it was perfect.
This is, by far, the most delicious cornbread recipe I've found in my 14 years of vegan searching! I have made this cornbread five times now - and most recently for an office party where it also received rave reviews. Not a crumb was left in sight! It's excellent with yellow cornmeal, but it's actually even better with organic blue cornmeal.
Made this recipe today & had some problems :-( First of all, it was very crumbly. that's really the main issue. It was also way way too sweet for us, so next time I will lessen the sugar. If I lessen the sugar do I need to adjust anything else? What will help with the crumbly problem?
This was superb! Everyone loved it. I just need to make more next time. Seems like there is never enough!
http://www.creambuahima.com goodjob good
Is there any way I can make this without wheat flour?
Definitely the best vegan cornbread out there, and I've tried a lot of them. I'm not kidding, try this one.
Definitely the best vegan cornbread out there, and I've tried a lot of them. I'm not kidding, try this one.
This is by far the best cornbread recipe I have tried, EVER! I prepared it exactly as written and the texture is perfect and the flavor is amazing! I am confident, I'll have to make another one, this will not make it to dinner! My picky 8 year old just tasted it and said it was the best! This is going in my file as a winner! :-)
Yum! I haven't had corn bread in years, this hit the spot. The only modification I made was using half whole wheat flour. I split the recipe in half and it filled 6 muffin tins. Next time I will only do a 1/4 as it's dangerous to have that much left over!
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