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?
I'm from the UK so only really heard of cornbread in cooking shows set in the US or movies and just wondered what I serve it with or do you eat it on its own???
I really haven't a clue but this seems awesome and I want to have a go making it I just want to be sure I can have it how it's supposed to be!!
This is the best cornbread that I have had in years. It is so yummy! My picky husband even likes it. :)>>>
Same here! I keep making this once a week, its so amazingly awesome. Tastes better than any other cornbread I've ever had! So hard to even fathom is being vegan... mmm!
This is the best cornbread that I have had in years. It is so yummy! My picky husband even likes it. :)>>>
This makes some of the best cornbread ever and even my non-vegan family loved it! I follwed the recipe exactly but 1 and a 1/2'd it because my castiron skillet is really big. This will forever be my go-to cornbread recipe now!
Amazing, love it! I only used 3/4 tablespoon vinegar, 1 cup lite soymilk, and 1/2 cup sugar, with no extra on top. Used a metal 9inch cake pan and it was so amazingly good. I cooked it for probably 35 minutes total, golden brown and beyond delicious!!
This is soooooo good! I just ate way too much of it! I didn't have any soymilk, so I used coconut milk instead. Yum! I didn't add the vinegar to it, though. It did turn out a bit too sweet, probably because of the coconut milk, so next time I think I will reduce the sugar to 1/3 cup. Thanks for posting this great recipe!
i was skeptical about this one because of the "buttermilk" but my boyfriend insisted on this recipe...he was right! DELICIOUS!!!!!
we made it with the best chili recipe on here "good and spicy chili"
http://vegweb.com/index.php?topic=10416.0
you've gotta try them together! it's a match made in cornbread/chili heaven!!!
Okay, this was my first time making cornbread and it was like nothing I have ever tasted. The texture was light and fluffy, and it was lovely and sweet, a real pleasure to eat, haha.
Thank you very much for this recipe, just...YUMYUM.
This made me eat so much my stomach hurt! Oh man.... I've never made cornbread before and this came out perfectly! And just in case anyone is like me and doesn't have any dry egg replacer on hand but does have flax seeds in excess: two tablespoons of flax seeds, ground up in a blender, will work perfectly in this.
seriously...this was amazing. soooo good!
Thanks for the tip! I couldn't make it out for egg replacer.
This recipe is great! My husband and I really LOVED this recipe!
This is an excellent cornbread recipe. I've made it twice -- the first time I followed the recipe exactly, and it was a litte too sweet for my family's tastes. So, the second time I cut down the sugar to 1/4 cup, and it was just right. Plus, I substituted 5 T Earth Balance (melted) for the oil. I sprayed my cast iron skillet with Pam and the bread separated from the skillet very nicely, nothing stuck to the pan. I served it with beans and rice last night, and this morning put a little fruit jam on top for breakfast!
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