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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?

"best cornbread ever"-my husband  ;)b

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Second time making these, I liked the first batch better. My family enjoyed both. Only modification was I used 1 tbsp of brown sugar. Very tasty with black bean soup ;)

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I made this tonight to go with chili and it was delish!!  :P

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I have a box of "Corn grits, AKA polenta", is this the same thing as corn meal?

Thanks!
;D

No, corn meal is not the same as corn grits or polenta-- corn meal is ground up (finer) so you won't get the same results. I think it would turn out really crumbly  ???

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:D This will be the second time I've made this and it's awesome!! I always add about 1/3 cup canned corn to give it some texture.
There is no reason why anyone needs to use any other recipe than this one-it's the best cornbread recipe I've found!!!

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This was excellent!  Tasted even better than the non-vegan stuff I remember from childhood.  I added a little nutritional yeast to give it a cheesy flavor, went great with some home-made chili.  Great recipe!  Thanks!  :P

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Really very good.  I was impressed by this recipe.  I made this to go along with chili for a football night at my house.  Delicous.  My husband was scarfing it down. 

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YUMM-O!  I added a can of creamed corn and decreased the soy milk and oil slightly to accomodate this.  Easily the BEST cornbread I have ever made, vegan or otherwise. 

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Wonderful recipe!  I used 100% whole wheat flour, 1/2 cup more soy milk and flax seed "goo" for the 2 eggs (3 Tbs of ground flax seed, 6 Tbs water, nuke for 30 seconds twice, whisking in between nukings).  I was worried about how it would come out as I've never used 100% whole wheat flour in corn bread before, always all white flour.  No need to have worried, it was FABOO!  Than you SO much for this recipe!

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Anonymous

Excellent cornbread...
The cornbread turned out great. It has a really nice flavor, much like the cornbread I used to make before becoming vegan. It was a little crumbly, but that is because there is no egg or buttermilk to hold it together.
The only thing I changed is I didn't put in any sugar. We don't put sugar in our cornbread in the deep south. ;) It was really good!

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