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?
Delicious! It's the best cornbread I've ever actually personally made... Based on prior attempts, I thought I could only make very dry or very bland cornbread, even back when I was still using milk & eggs... OMG, I am SO happy with this recipe! Only one suggestion: it's delicious by itself (I've been eating it as breakfast!)... for serving as a side dish, though, I might cut the sugar just a teensy bit, for a more savory/ slightly less sweet flavor... but this is definitely a WONDERFUL recipe, that I will absolutely make again (& again & again etc etc etc). Thanks!
Yumm. This came out so good!
This cornbread kicks major butt! Thank you so much for the recipe. I hadn't had cornbread in, like, forever and was totally craving it. Mmmmm...so yummy!
I used flax meal as the egg replacer and cut down on the sugar a bit.
So quick and easy to make. Definitely a recipe worth making again.
This is my favorite recipe for cornbread. Whenever I make it, I replace all the oil with applesauce and decrease the sugar. The applesauce makes it fluffy and moist. I also like to use flax in place of the enerG egg. It gives it a nice flavor.
mmmm this was perfect with the chili i made. i actually thought it was a tad too sweet but thats easy to fix next time. i loved the texture and how moist it was and it was super easy!
just like everyone else I really liked this recipe the only thing I did differently was used whole wheat flour. With a little homemade chilli and this was perfect for this cold winter weather!
This is a delicious recipe! So moist and flavourful. I used spelt flour as I do not eat white or whole wheat flour and it was great. As a new vegan, I am excited when I find an easy yummy recipes like this :-*
This was fabulous. Recipes like this remind me that I CAN be vegan and make me feel so much more in touch with the food I eat. Who needs the processed sugary crap anyway? This was far better! It became even more moist the next day and, so far, has lasted 3 days without the need for refrigeration. I may go have the final slice now! Fit perfectly into a glass pie plate.
I used flax also.. It was OK...
Mine came out rather thick, I prefer a fluffier cornbread but my family liked it.
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