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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: 
Servings: 
8
Recipe Category: 

SO HOW'D IT GO?

This cornbread recipe was totally yummy!  Love love love the sweetness of the sugar... nice contrast to the spicy veg chili I made.  Wee!  Thanks for the post!

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You mention a "skillet".  What kind and what size  skillet do I need?   Do you mean an iron skillet?  Does it have to be well-seasoned?  I'd have to buy one to try this recipe.  Will the recipe work in a regular baking pan?

By skillet I did mean a cast-iron skillet about a 10 inch/ average sized one. You don't really need one but it does give it a wonderful crust. I also make this recipe into corn muffins and muffin squares/blocks so just adjust the cooking time accordingly.

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You mention a "skillet".  What kind and what size  skillet do I need?  Do you mean an iron skillet?  Does it have to be well-seasoned?  I'd have to buy one to try this recipe.  Will the recipe work in a regular baking pan?

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I had tried brocili cornbread once before I was vegan, and am very excited to make it with this recipe.

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This made me eat so much my stomach hurt! Oh man.... I've never made cornbread before and this came out perfectly! And just in case anyone is like me and doesn't have any dry egg replacer on hand but does have flax seeds in excess: two tablespoons of flax seeds, ground up in a blender, will work perfectly in this.

seriously...this was amazing. soooo good!

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Wow, this turned out fantastic!  The cornbread I've made in the past has always turned out a little bit dry.  This was perfectly crispy and golden on the outside, and light and moist on the inside.  Soooo good!  I served it with southern-fried tofu, spinach, and black-eyed peas.  Thanks for the recipe!

I'm glad it turned out well for you. Now all you need is a glass of sweet tea to complete your meal.  ;)

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Wow, this turned out fantastic!  The cornbread I've made in the past has always turned out a little bit dry.  This was perfectly crispy and golden on the outside, and light and moist on the inside.  Soooo good!  I served it with southern-fried tofu, spinach, and black-eyed peas.  Thanks for the recipe!

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I have a self-rising cornflour mix, can I still use that?

I haven't tried it that way but it's worth a try and if it doesn't work out perfectly crumble it up and make a cornmeal stuffing/dressing... *YUM*

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I have a self-rising cornflour mix, can I still use that?

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