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Anonymous
Member since December 1969
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4.57576

Absolutely Delicious Holiday Cornbread

What you need: 

1 1/4 cups unbleached flour
3/4 cups yellow corn meal ( I use Quaker Yellow Corn Meal)
1/4 cup natural sugar (I use Florida Crystals)
2 teaspoons baking powder
1/2 teaspoon salt
1 cup nondairy milk (I use Silk Soy Milk)
1/4 cup vegetable oil
1 tablespoon corn starch + 1 tablespoon of water
1 (15 ounce) can whole kernel sweet corn, optional
1/2 cup pimentos, optional

What you do: 

1. Heat oven to 400 degrees F. Grease muffin pan. Combine and mix dry ingredients.
2. Stir in milk, oil and cornstarch mixture, mixing just until dry ingredients are moistened. If using the sweet corn and pimentos, pour into mixture at this time and mix well.
3. Pour batter into prepared pan. Bake 20 to 25 minutes or until light golden brown and wooden pick inserted in center comes out clean.
Serve warm. This is a great recipe with Holidays coming up.

Preparation Time: 
10 min
Cooking Time: 
Servings: 
12
Recipe Category: 

SO HOW'D IT GO?

I made a test batch before Thanksgiving.  This is sooooooo good!  :D  I used water instead of soymilk as I only have vanilla soymilk at the moment and that didn't sound like it would be good.  This is my new favorite cornbread!  It's light and moist.

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Really, really good.  I made the mistake of using a medium to coarse corn meal (like you'd use in polenta) and so the texture wasn't what I wanted it to be.  The flavor was great, though!  Next time, finely ground corn meal  ;)

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I've tried this wonderful recipe several times now.  My family likes it best when I make six jumbo muffins instead of twelve "normal" ones. The larger size keeps the muffins moister.  Try 'em with baked beans for a hearty kid's meal.

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I made this tonight to go with some BBQ tofu and greens, and I have to say that this is some of the best cornbread I've had in a long time. My husband got up for seconds, and came back to the table with a plate full of muffins. How's that for a compliment?  :)

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My bf really liked  it. I used more cornmeal and a little less whole wheat flour (not white flour). I also replaced the oil with apple sauce.  It rose nicely and wasn't too dense.  i also used ricemilk cause thats what I had on hand. My bf drizzled it with pure maple syrup. (He requested this for his breakfast). Thanks!

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Very good :-). I left out the kernels and pimentos, but I added maple syrup for a sweet and tasty cornbread.

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I baked it in an 8x8 and it worked great.  excellent recipe!

I like my cornbread to be very sweet so I used 1/2 Cup of the sugar and also added 1/4 Cup of Maple Syrup.  It turned out great, everyone at work loved it and couldn't believe it's vegan!!!!

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I baked it in an 8x8 and it worked great.  excellent recipe!

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I've been looking for a great vegan cornbread recipe for ages ... and I've finally found it!  I made it with half wheat and half white flour and cut the amount of sugar in half.  I didn't have any pimiento, but I did add the corn.  Excellent!  Next time I think I'll cut the sugar even more because I think the corn adds some sweetness.  Thanks for a great recipe!

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This recipe is the best cornbread recipe I've ever made. It's absolutely delicous, enough so that I made it 2 days in a row.

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