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Old-Fashioned Wheat-Free Sugar-Free Cornbread

What you need: 

1 cup stone-ground cornmeal (NOT polenta)
1/2 teaspoon salt
1/2 teaspoon baking soda
1 tablespoon lemon juice
1 cup soy milk (unsweetened)
1 and 1/2 teaspoons egg substituter + 2 tablespoons soymilk or equivalent egg substitute to = 1 egg
1 tablespoon margarine or shortening

What you do: 

Heat oven to 450 degrees. Place cast iron skillet (size determines thickness of vegan bread, I use a fajita type skillet and get an oval, thin cornbread. A 9 inch round could also work here). in heating oven to get hot. Melt margarine or shortening in skillet while you prepare the rest of the Ingredients (use vegan versions):
Mix cornmeal, salt, and baking soda together. Put lemon juice in 1 cup measuring cup and add soymilk to = 1 cup. Add soured soymilk and egg replacer to cornmeal mixture, stir well.
Remove skillet from oven. (Careful! It will be HOT! Dont spill the grease!) Working quickly, pour batter into pan, and carefully return to oven. Skillet may be very full. This is OK it won't rise much. Bake 10-20 minutes depending on pan size, oven, and desired level of doneness. Test with a fork if unsure. When done, turn out onto serving platter immediately and serve warm!

Preparation Time: 
Cooking Time: 
Servings: 
2-4
Recipe Category: 

SO HOW'D IT GO?

Yum! This was so simpleand so delicious. Cheers!

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i wasn't a big fan of this. i like sweeter cornbreads.

i had some issues with the batter. first, i doubled the recipe because i have a bigger cast iron pan (with the thinking "extra cornbread is good cornbread!). when i went to pour the batter, all the cornmeal had "sunk" in the batter, thus leaving me to pour the liquids in and then "pushing" the cornmeal into the pan. this lead to uneven baking since part of the pan was "wet" from where the cornmeal didn't flow to. i would suggest being carefull here and STIRRING IT AGAIN just before pouring into the pan so that the cornmeal and wet mix are "together." this would likely solve most of the issues i had with the batter.

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:OK!:  This is GREAT...I do not like sweet cornbread...This is my new favorite cornbread..Thank you... :)

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About the skillet, do make sure it's a cast iron skillet, as the recipe calls for, or at least one with an oven-safe handle.  I'm from the southern US, where cooking cornbread in a skillet is common, but when I was a kid no one ever really explained to me the importance of the cast-iron. So once, when I was in college, I got nostalgic for my grandmother's cornbread, and I got the recipe, put the batter in my cheap plastic-handled skillet, and stuck it in the oven....  ???
My dorm kitchen smelled like burned plastic for days.

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I was a little hesitant about this recipe since it called for a skillet. I've never cooked food in the oven that way, in fact i don't know any one that has. I don't think it's a big canadian thing. ANYWAYS, i used a cake pan instead. I was also a little worried it might take a long time because of how liquid it was. Nope. This was actually really good. Since i'm pregnant i'm trying to stay away from refined sugar, and this is perfect for that. thank you!

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