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
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!