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Old-Fashioned Cornbread

What you need: 

4 tablespoons corn/vegetable oil, divided
1 cup yellow cornmeal
1/2 cup self-rising or all-purpose flour
2 teaspoons baking powder (only if you're using all purpose flour)
1/2 teaspoon salt
1 1/2 teaspoons Ener-G egg replacer
2 tablespoons warm water
1 cup plain nondairy milk (I use soy)
1 tablespoon white vinegar
1 cup water

What you do: 

1. Pour 1-2 tablespoons oil in the bottom iron skillet, 8x8", or 9x9" pan and put in the oven to preheat at 425 degrees F. Combine dry ingredients.
2. Combine the egg replacer and 2 tablespoons warm water in a small bowl. To make milk mixture, fill a 1 cup measurement with 1 tablespoon vinegar and fill the rest of the way up with nondairy milk.
3. Add the milk mixture, egg replacer mixture, and 2 tablespoons oil to the dry mixture. Combine. Add up to 1 cup water to the batter to thin it out. Stir well to get all the clumps out.
4. Pour the batter in the skillet/pan and put in the oven. Bake for about 20-25 minutes or until the top starts to brown.
If you used an iron skillet, once the cornbread is done, flip the bread over in the pan to prevent it from becoming soggy on the bottom.
Cornbread is absolutely 100% better when it is made in an iron skillet. If you have an iron skillet, definitely use it. If you don't, it can be made in an 8x8" or 9x9" pan, but just won't meet its maximum potential. If you're making it in a 10" round iron skillet, you may want to double the recipe (but still only use egg replacer for 1 egg), otherwise the cornbread will be pretty thin. It just depends on how much cornbread you want to make.
This is a wonderful cornbread recipe that is a Southern staple and goes well with just about any southern meal, especially soup beans! (which I also have a recipe for on VegWeb). Now this isn't sweet cornbread, but if you really want to make it sweet, add 2 tablespoons white sugar to the batter. Enjoy!

Preparation Time: 
5 minutes
Cooking Time: 
Servings: 
6-8
Recipe Category: 

SO HOW'D IT GO?

Very good and moist, yet a little bland. Next time I'll add more sugar!

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I doubled this, as stated, to fit my larger skillet.  But once I had all of the ingredients together, and I was ready to pour the "batter" into the skillet, I didn't actually have batter, I had soup.  I was sure I had doubled each ingredient (except for the egg replacer, as stated), but I went ahead and added another cup of cornmeal and another half cup of flour to make it more batter-like.  It came out great, but I might try it with the soup next time and see if it still turns out nicely.  I was just a little too nervous to trust the recipe this time around...  I sweetened mine with agave nectar, and it's delicious!  :)

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Good recipe. I already had all the ingredients on hand. My cast iron pan is quite big - 12" - so I actually tripled the recipe, which made the perfect amount of batter for the pan. My only complaint is that the cornbread was on the dry side, but I made the cornbread to dip in some homemade soup, so the dryness was actually good for my purpose that day. The recipe states to add up to an additional one cup of water as needed to get the lumps out, but I didn't have any problem with lumps, so I didn't add any more water. If I HAD added the water, would my cornbread have come out less dry? Other than that, the cornbread tasted great. It's especially delish with a smear of Earth Balance or Vegenaise :-)

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I used sweetened almond milk the first time and I'm now trying it with soy. Hope it's just as good this time around. :)

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This is really good! I doubled the recipe for  my 10" skillet but I think next time I'll multiply it by one and a half-- that seems like it'll be the perfect amt. for our family of three. I like cornbread that is a bit lighter, and this is a denser recipe. I'm not sure how to go about lightening it-- any suggestions, anyone? That's just a matter of personal preference, though.

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Say I wanted to make a few substitutions- whole wheat stoneground or whole wheat pastry flour instead of AP, mashed banana for the EnerG Egg, and almond milk for the soy. Would that be disastrous?

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Awesome cornbread!
I added a can of corn to it, only used 1/4c of soymilk (the rest water), and added a little bit of sugar.
It was awesome!  Perfect too, didn't have to add the extra water to thin it out.

Best I've made!  Beat the one in the cookbook I have.

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This is pretty tasty. My husband does not like sweet cornbread, so this worked well for us. However, I didn't heed the advice and double the recipe for my iron skillet so it was thin. It was good anyway.

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I've made this several times.  The first time I forgot to add oil and salt because I'm silly like that.  I've followed the recipe each following time, using exactly a cup of water to thin the batter, and two tablespoons of maple syrup.  I used Bob's Red Mill cornmeal in the past, and will be using a local Texan cornmeal in the future.
I bought an iron skillet just for this recipe because my southern grandmother and best friend said there's no reason to bother making cornbread without the iron skillet.  That was a great investment! 
And this is great cornbread.  I ate it with collard greens a la _Hot Damn and Hell Yeah_ and black eyed peas each time.  I've had collards and black eyed peas many times as a vegan, but they never tasted quite so delicious as they are along side a hunk of steaming cornbread.  It also makes a great breakfast with earth balance melted on top.  I love this cornbread!  :)>>>
Thanks for sharing.

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Just want you to know you haven't lived til you try cutting left over cornbread in half, butter with earth balance put in toaster oven til warm and a little crispy, spread with veganaise and sliced tomatoes.  MMMMMMMMM YUMMMO!

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