Old-Fashioned Cornbread
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!
SO HOW'D IT GO?
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.
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!
This was sooooo good. I used Bobs Red Mill mediam grind cornmeal which made it real course and oh so good. Best cornmeal I have ever made.
This cornbread is awesome. One of the things that hurt my fiance the most when we went vegan was him not having cornbread. I made this for the first time a month or so ago. I've had to make it 5 times since. It's AMAZING. I even used it to make a vegan dressing like my grandma makes at X-mas.
Hello. Does anyone know what can I use in place of "Ener-GTh Egg Replacer"? I was thinking tapioca starch but do not know how much. Thx. 8)
Hey PhiRum! I believe one egg is equivalent to 1 1/2 teaspoons of Ener-G Egg Replacer
mixed with 2 tablespoons of water. You could also use 1 tablespoon of soy flour mixed with 1 tablespoon of water, which is equivalent to one egg. Hope this helps! :D
Hello. Does anyone know what can I use in place of "Ener-GTh Egg Replacer"? I was thinking tapioca starch but do not know how much. Thx. 8)
I made this in a muffin tin (made 12 medium-large muffins), and added some sweetner and a bit of grilled corn. It was very good.
This cornbread wasn't as sweet as my husband likes, so if you want a sweet cornbread just add more sugar.
Otherwise the texture of the cornbread was just perfect! And we did use an iron skillet... but we cook everything in iron skillets. It just cooks better!
We used this recipe and had fresh corn bread and baked beans for dinner. What a great meal!
i added pure maple on the top and some frozen corn kernels, it was fantastic!
This cornbread wasn't as sweet as my husband likes, so if you want a sweet cornbread just add more sugar.
Otherwise the texture of the cornbread was just perfect! And we did use an iron skillet (which is why the corn bread in the pic is shaped that way)... but we cook everything in iron skillets. Food just tastes better!
We used this recipe and had fresh corn bread and baked beans for dinner. What a great meal!
:) :D
This was delicious and very easy to make. I was looking for something simple and quick when I choose this. I was surprised by how very good it was also. I will definitely use this recipe over and over again. Even when I am not in a hurry!!
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