Looking for a vegan cornbread recipe/Sarah

[Guest guest]

Hi Sarah,

 

For milk I always sub with soy milk (you could use the other milks

also); for buttermilk, I use 1 tablespoon vinegar + enough soy milk to

make 1 cup total; for eggs I usually use Ener-G Egg Replacer or tofu or

some of the other subs.

 

But here's a recipe from The Vegetarian Chili Cookbook by Robin

Robertson that worked well for me. (My favorite cornbread was one of

my Mom's made w/sour cream; this is fairly close, but with all

cornbread, it's best right out of the oven.)

 

Cornbread (Serves 6)

 

1 cup yellow cornmeal

1 cup all-purpose flour (I use 1/2 whole wheat & 1/2 white)

2 tsp baking powder

1 tsp salt

3 tbsp corn oil (I use canola or whatever)

1 tbsp honey (I use rice or maple syrup; I like it less sweet)

1 cup milk or soy milk (or 1/2 cup tofu supreme + 1/2 cup soy milk)

1 cup fresh, frozen, or canned corn kernels, or creamed corn

 

Preheat the oven to 350'F. Oil an 8-inch baking pan or cast iron

skillet.

 

In a large bowl, combine the cornmeal, flour, baking powder,

and salt, and set aside. In a small bowl, combine the oil,

honey, milk, and corn, and mix well.

 

Stir the liquid ingredients into the dry ingredients, and mix

until just combined. Transfer the batter to the oiled pan or skillet,

and bake for 20-30 minutes, or until the cornbread is light brown on

top and a toothpick inserted in the center comes out clean.

 

Remove from the oven, and allow to cool for several minutes before

serving.

 

(I usually just make large Texas-size muffins and bake them for ~18

minutes. If you don't have corn kernels, the recipe is just fine w/o

them.)

 

Heidi

 

, " ap_to_be " <ap_to_be

wrote:

>

> Every recipe I can find calls for eggs and/or milk, and I don't know

> where else to look.

>

> Sarah

>

[Guest guest]

I'll be trying this soon along with some pinto beans.

Rhoda

 

 

On 9/4/07, heidiup1 <Heidiup1 wrote:

>

> Hi Sarah,

>

> For milk I always sub with soy milk (you could use the other milks

> also); for buttermilk, I use 1 tablespoon vinegar + enough soy milk to

> make 1 cup total; for eggs I usually use Ener-G Egg Replacer or tofu or

> some of the other subs.

>

> But here's a recipe from The Vegetarian Chili Cookbook by Robin

> Robertson that worked well for me. (My favorite cornbread was one of

> my Mom's made w/sour cream; this is fairly close, but with all

> cornbread, it's best right out of the oven.)

>

> Cornbread (Serves 6)

>

> 1 cup yellow cornmeal

> 1 cup all-purpose flour (I use 1/2 whole wheat & 1/2 white)

> 2 tsp baking powder

> 1 tsp salt

> 3 tbsp corn oil (I use canola or whatever)

> 1 tbsp honey (I use rice or maple syrup; I like it less sweet)

> 1 cup milk or soy milk (or 1/2 cup tofu supreme + 1/2 cup soy milk)

> 1 cup fresh, frozen, or canned corn kernels, or creamed corn

>

> Preheat the oven to 350'F. Oil an 8-inch baking pan or cast iron

> skillet.

>

> In a large bowl, combine the cornmeal, flour, baking powder,

> and salt, and set aside. In a small bowl, combine the oil,

> honey, milk, and corn, and mix well.

>

> Stir the liquid ingredients into the dry ingredients, and mix

> until just combined. Transfer the batter to the oiled pan or skillet,

> and bake for 20-30 minutes, or until the cornbread is light brown on

> top and a toothpick inserted in the center comes out clean.

>

> Remove from the oven, and allow to cool for several minutes before

> serving.

>

> (I usually just make large Texas-size muffins and bake them for ~18

> minutes. If you don't have corn kernels, the recipe is just fine w/o

> them.)

>

> Heidi

>

> <%40>,

> " ap_to_be " <ap_to_be

> wrote:

> >

> > Every recipe I can find calls for eggs and/or milk, and I don't know

> > where else to look.

> >

> > Sarah

> >

>

>

>

 

 

 

--

Rhoda Jayne