Cathie's Southern-Style Cornbread
1 tablespoon vinegar
1 1/2 cups nondairy milk
1 cup cornmeal
1 cup all purpose flour
1/2-3/4 cup sugar (I use 3/4 cup)
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon EnerG egg replacer powder (do not premix with water)
1/3 cup oil
1/4 cup very warm water
sugar, to sprinkle
1. Preheat oven to 400 degrees F. Place skillet into the oven to heat up. Add vinegar to measuring cup, and fill with milk to 1 1/2 cups. Sift together all dry ingredients.
2. Pour the oil, 1 cup of the "buttermilk", and the water into the dry ingredients and whisk to combine. The batter should be somewhat thin and puffy (the leavening agents should really be working).
3. If batter is not thin, add the other 1/2 cup "buttermilk". To be honest I always need all 1 1/2 cups. Carefully remove skillet from the oven and spray really well with nonstick spray.
4. Pour the batter into the skillet. Lightly sprinkle sugar on top and bake for 25-35 minutes or until a inserted toothpick comes clean. Let cool for a few minutes and then carefully flip the cornbread onto a plate.
Eat and Enjoy!
SO HOW'D IT GO?
Well, I made the cornbread and it was sooooooo goooooood that I made it two days in a row. My brother and neighbor really enjoyed it and said it was the best they've ever had. My neighbor wants the recipe. And yes, I used almond milk. It was really, really good!!! Thank you for the recipe.
Yum! Well-worth the sacrifice of my beloved organic grits!
I've been wanted some cornbread for a while now. Question....what is the non dairy milk....soy? The recipe sounds great and delish.
Soy, almond, anything you want I haven't really noticed a difference between "milks"
I've been wanted some cornbread for a while now. Question....what is the non dairy milk....soy? The recipe sounds great and delish.
I loved this!! I made this today and it tasted sooo good!! I didn't have the baking soda, but I couldn't really tell the difference without it. I also added a little more than a half a cup of sugar and it was an amazing compliment to my spicy chili!
This was my first time (or maybe first time in forever) making corn bread, and it came out delicious!!! I made a few modifications as follows:
-used coconut oil instead of canola
-spelt flour instead of AP flour
-added sauteed shallots and fresh steamed corn to the batter
I also used the max amt of sugar suggested and would recommend using less if you don't want them to be too sweet. The coconut oil may also have something to do with that too. I like them sweet though.
Thanks for this recipe I will be making these often and sharing with others... ;)b
I loved it!! I'm eating them right now. It's better than any cornbread i had before becoming vegan! I made muffins instead due to portioning them out, and it made 18 regular sized and 4 mini muffins, and they only took like 12 minutes.
THANK YOU!
This was excellent. I followed the recipe exactly except that I used a muffin tin instead of cast iron skillet. The only thing I will do differently in the future is use less sugar. It was a bit sweet for me, but very, very good. ;)b
Wow!! these are amazing.....I haven't had any good vegan cornbread. My 13 year old really loved them too. I will be making these again and again. Thank You!
wondered what I serve it with or do you eat it on its own???
mimiread, you can have cornbread with chili, soups, anything you would like. People like to serve it warm with some butter or honey/agave. It originated in the South and is served with soul food-greens, black eyed peas, and jambalaya, etc. Enjoy!!
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