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Grandma's Cornbread Made Vegan

What you need: 

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

What you do: 

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.

Preparation Time: 
15 minutes, Cooking time: 20 to 25 minutes
Cooking Time: 
20 to 25 minutes
Servings: 
8 to 10
Recipe Category: 

SO HOW'D IT GO?

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!

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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!

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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 :-*

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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.

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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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;)b  I made this for Thanksgiving and it was scarfed up. I used flax eggs instead of Ener-g eggs. I also didn't want to use white flour so I used whole wheat pastry flour instead. It was DIVINE!!!!!!

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Yet another fan!  I needed something to pair up with chili and this worked great!  I added some corn kernels and crushed red pepper to the batter.  It's hard not to have seconds! 

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I think this is the first vegan cornbread that has turned out for me.  It is savory ;)b

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I had a bit of trouble with this recipe, but they still turned out alright...

I followed the recipe exactly, aside from reducing the sugar to 1/4 cup and using Bob's Red Mill egg replacer (I think it's pretty much the same as EnRG). The batter was really, really thin! I didn't think that using only half of the sugar would do that....Is the batter supposed to be like a barely-thick liquid?

I was afraid they wouldn't bake well with such a runny batter, so I added another 1/4 cup of flour and 1/4 - 1/3ish cup of cornmeal....it was still more runny than the cornbread batter I remember from my childhood, but I didn't want to alter it too much, so stopped there. The batter filled 12 muffin cups and baked at 375* for about 27 minutes.

They were a lot sweeter than I usually like, but I still managed to eat three of them within a few hours of baking....good texture, not too dense, and nice peaked tops that were just slightly crisped. I'll probably keep this recipe around when I want a slightly-sweet dessert muffin AND the slight grittiness of cornmeal.

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This is excellent corn bread... goes perfect with chili. 

Thanks! :)>>>

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