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?
I followed the recipe to a "T" and the middle rose and crashed, the center wasn't cooked at all and the parts that were cooked were very crumbly. The taste is great but after 25 minutes in the oven and letting it cool, I am now putting it back in the oven and praying for salvation for my cornbread!!! :(
This very same thing happened to me the third time I made the recipe (not the first two times). We did manage to get it cooked all the way through, but it took a while. I am wondering if it has something to do with the type of baking powder I use. I've had trouble with another recipe as well. Next time I am going to try using less baking powder (it's the only variable between the first times and the most recent times I made the recipe).
I made this for Thanksgiving. It was delicious, sweet and moist, just the way I like my cornbread. Thanks for the awesome recipe!!! 8)
This was really good. It was a little on the sweet side for my tastes, I'll cut the sugar slightly next time. Thanks for the recipe!
I followed the recipe to a "T" and the middle rose and crashed, the center wasn't cooked at all and the parts that were cooked were very crumbly. The taste is great but after 25 minutes in the oven and letting it cool, I am now putting it back in the oven and praying for salvation for my cornbread!!! :(
I have a box of "Corn grits, AKA polenta", is this the same thing as corn meal?
Thanks!
;D
This is the best cornbread! I like to add some frozen or canned corn (when it's not in season) to the batter at the end. Thank you!
This turned out great!
Absolutely fantastic. We had company for dinner, and I am typically reluctant to try new recipes on company, but we were having chili... and obviously needed corn bread to go with!
We added a little bit of extra sugar, per the reviews, and it turned out wonderfully. Just like my grandmother's... did all of our grandmothers share cornbread recipes?
Thanks! :)
Yummy! i used flax seed goop instead of egg replacer (just toss a few spoonfuls of flax seeds into a small pot of boiling watter, and boil it until it gets goopy or "eggy", then spoon in about 2 eggs worth). came out moist and with the exact same consistency as non-vegan stuff. maybe even better! it is a bit sweet... but maybe that's why i keep craving more of it???
i can't stop eating this stuff....
I was SO excited that this turned out so well! MMMM!! I used some whizzed tofu to replace the ener-g, though (about 1/2 cup with some soy milk to moisten) and baked in an iron skillet.
(edit) Did I say this wasn't moist enough? Hahahaha. I just cut myself an actual piece instead of nibbling and man, this stuff is great.
Mm mm good. :) Thanks for the recipe!
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