You are here

Member since February 2007

Cathie's Southern-Style Cornbread

What you need: 

1 tablespoon vinegar
1 1/2 cups nondairy milk
1 cup cornmeal
1 cup all purpose flour
1/2-3/4 cup sugar (I use 3/4 cup)
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon EnerG egg replacer powder (do not premix with water)
1/3 cup oil
1/4 cup very warm water
sugar, to sprinkle

What you do: 

1. Preheat oven to 400 degrees F. Place skillet into the oven to heat up. Add vinegar to measuring cup, and fill with milk to 1 1/2 cups. Sift together all dry ingredients.
2. Pour the oil, 1 cup of the "buttermilk", and the water into the dry ingredients and whisk to combine. The batter should be somewhat thin and puffy (the leavening agents should really be working).
3. If batter is not thin, add the other 1/2 cup "buttermilk". To be honest I always need all 1 1/2 cups. Carefully remove skillet from the oven and spray really well with nonstick spray.
4. Pour the batter into the skillet. Lightly sprinkle sugar on top and bake for 25-35 minutes or until a inserted toothpick comes clean. Let cool for a few minutes and then carefully flip the cornbread onto a plate.
Eat and Enjoy!

Preparation Time: 
about 45 minutes
Cooking Time: 
Recipe Category: 


Wow!  This is great!  I don't have a cast iron skillet.  I baked it in an 8" square glass pan.  I used 1/4 cup agave in place of the sugar.  (I don't like cornbread very sweet, so I used a small amount of agave.)  This was simple to make.  It has a nice golden brown crust like cornbread should.  It's moist, not dry like others I've made that fall apart.  Terrific recipe!


This is a great cornbread recipe.  Everyone raved about it, and even requested a second batch that's in the oven now!  Thanks!!


"I don't own a skillet (not sure what one is) but instead put a bit of oil in a round cake pan and heated that in the oven.  Added the batter to that and then baked for 30mins.  Wow!  I loved how it got all crispy round the edges because of the hot oil."

A skillet is a cast iron frying pan.  THese are wonderful for this (and many other things) because they make toe crust so crispy!


Mmmm! The cornbread of my dreams!!!



This was tasty, but it was a little crumbly, probably because I didn't use AP flour. I used a combination of spelt & ww pastry flour, rice mylk instead of soy and coconut & EVOO for the oil. I also cut the sugar down to a 1/4 c. Next time I may used 1/3 c, but my boyfriend said the amount of sweetness was perfect. We served it with the unbeef stew from VW, and it made a nice comfort meal, thank you.


This is the best cornbread I have ever had, veg or otherwise.  I follow the recipe to the"T" and have never been let down.  Thanx for the recipe!!! :D


So this was only the second time I have ever made or eaten cornbread - not really a UK thing - and OMG, it was amazing!  Really really really good.
I followed the recipe exactly, except I didn't use EnerG - I used 1T cornflour instead....which didn't seem to be detrimental at all.
I don't own a skillet (not sure what one is) but instead put a bit of oil in a round cake pan and heated that in the oven.  Added the batter to that and then baked for 30mins.  Wow!  I loved how it got all crispy round the edges because of the hot oil.
This really is super moist (I used the full 1&1/2C 'buttermilk') and nice and fluffy.  I used 1/2c sugar and it was probably a bit sweet for my taste - but then I don't really have anything to compare to!!
I made this yesterday and had a peice for breakfast (and lunch ::)) today and it was still really moist.

I am going to try other recipes for cornbread, so I've got comparisions, but I have a feeling I will definitely make this again.

Yummy yummy, thank you!


this was my first time making cornbread in the old cast iron skillet my mom gave me and it turned out really well.  i used whole wheat pastry flour, 1 tbsp ground flax for the egg, replaced about 2/3 of the oil with natural applesauce and only used 1/2 c of sugar.  the sweetness from the applesauce helped make these perfectly sweet.  it had a nice crispy crust on top and bottom and i couldnt stop eating it.  it's a moist, good textured cornbread thats not too dense and crumbly.


Awesome. Frakin' awesome. Love this recipe. I used 2/3 cup sugar (sweet tooth) and baked it in an 8x8 pyrex pan for 30 minutes (which was a smidge to long, but it's still good.) The whole family gave this a thumbs up.


Having spent most of my childhood in the south, I missed cafeteria-style moist, delicious cornbread. Until I found THIS recipe, that is.  :o
This makes some mean cornbread! I've made it twice and both times it was gone in a family of 5 after only a few hours, it's that good. I and everyone I've served it to cannot stop raving about it. (So, so good with chili!) :)>>>



Log in or register to post comments