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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?

Mmm perfect, nice and sweet. I quadrupled the recipe and baked it in 2 9x13 pans. I served it to a big group of omnis and they all loved it. Lots of "can't believe it's vegan" comments. Thanks for the recipe!

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Made these again. Awesomeness!!! I added one jalapeno pepper and some "uncheese" and it was extremely moist again. Thank you!!!!!!!! :) :D :) :D :) :D

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Phirum, I'm not sure how that would work; it would depend on what type of egg replacer you're using. Just keep in mind you are adding more moisture to the batter, so you may want to add a little more flour than it calls for.

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Hi. Can anyone tell me if I can use apple sauce in place of sugar, same amount? Thx. 8)

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VICTORY!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Yesssssss!  Second time came out fantastic! The cornbread was sooooo moist and fluffly, with a nice crust on top. I baked it in a loaf pan.

Only problem was the taste - it was bland. I omitted the sugar, and apparently the rice milk didn't provide much sweetness.

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Mine was crumbly while it was hot, but the taste was awsome!!! I used cheap yellow cornmeal (store brand), unbleached flour, and flax for the egg replacer. I also chopped up a couple of gayla apples into the batter. I baked it in my cast-iron skillet, but next time I'll make muffins cos it's great for breakfast!!!

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What a disaster!

I spent so much $$$ on ingredients and my first batch turned to crumbling crap! I tried to make muffins and the minute I touched one it turned to crumbs and tasted horrible. I guess that is what I get for deviating from the original recipe.

I used brown rice flour and omitted the sugar. I also used a cheap (degermed) corn meal because that was all I could find. Was this my downfall?

Another thing, when mixing in the wet ingredients, do you mix them in 1 by 1? I poured all the wet ingredients and then mixed.

Man. I'm not taking any chances next time. I will use the unbleached flour, stone ground corn meal, and bake it in a 9x13 pan. I am going to kill myself if this fails a second time.

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I liked the texture of these, but not really the taste. I halved the recipe and made them into muffins (half a recicpe made 9), which were done in 20 minutes. I'm not a cornbread connoisseur by any means, I think I just like cornbread sweeter. I usually make Isa Chandra Moskowitz's 'Sunny Corn Muffins'.. I can't remember whether that recipe came from Vegan with a Vengeance or from her website (theppk.com), but I love those and for me these didn't quite compare. They were good with some strawberry jam, though.

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Mmmmmm. Growing up in the South, I developed a love of cornbread early on and this certainly doesn't disappoint. I love my cornbread yellow and sweet, and this hit the spot perfectly. I cooked mine in a loaf pan because my iron skillet is unfortunately at my parents' house. Deeeelicious!

I didn't have any Ener-G, so I followed another suggestion and used flax seed goop. I just boiled up some water, threw in a handful of flax seeds, and let it simmer for about 5 or 10 minutes. I was AMAZED by how much like egg whites the result was, because I'd never tried it before. It actually kind of grossed me out, lol, but in a good way, I guess. I put 3 tablespoons of goop into my cornbread batter, and stuck my batter in my preheated, oiled pan. About 23 minutes later, I had fresh, hot, sweet cornbread!

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This cornbread is awesome. I have made it about a dozen times and each time it comes out just great. I always have to double it to get it real thick because I mainly use it to make my own cornbread dressing.  Everyone likes it!!!

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