Vegan Buttermilk Cornbread

[Guest guest]

This is an " un-sweet " cornbread. To me (raised in the foothills of

South Carolina), it's the *only* truly Southern kind of cornbread, but

I've heard of folks from other parts of the South loading their

cornbread up with so much sugar it's like a dessert. Seems a shame to

me, but each to his/her own, I guess! Like my great-great granddaddy

used to say " It's a good thing we ain't all alike, 'cause if we was,

everybody'd want Lou, and there ain't but one o' her. " I'm sure my

great-great-granny Lou appreciated the sentiment. :-)

 

BTW, if you can get unsweetened soymilk, use it, but if you can't, the

regular kind (without vanilla, please! ) will do just fine.

 

White cornmeal is preferred, but yellow will do in a pinch.

 

Lisa

 

Lisa T. Bennett (ltbennett)

The Organic Goddess Vegan Bakery and Catering

Decatur (AtlantaLand), GA, USA

" Be the change you want to see in the world. " Gandhi

 

{ Exported from MasterCook Mac }

 

Vegan " Buttermilk " Corn Bread

 

Recipe By: Lisa T. Bennett

Serving Size: 8

Preparation Time: 0:45

Categories: breads Southern

 

Amount Measure Ingredient Preparation Method

1 cup soy milk unsweetened

2 teaspoons apple cider vinegar

1/2 cup safflower oil

1 1/2 cups cornmeal white or yellow

3/4 cup whole wheat pastry flour or all-purpose

1 tablespoon Ener-G egg replacer powder

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

 

Preheat oven to 450 F.

 

Mix soy milk and vinegar - let sour. It will look lumpy and clabbered

- this is OK. This is your " buttermilk " .

 

Pour safflower oil into a cast-iron pan. Let it heat while you mix dry

ingredients in a large mixing bowl. (If you don't have a cast-iron

pan, use an 8 " round cake pan or an 8 " X 8 " square pan.)

 

Pour hot oil into a well in the dry ingredients (be careful - it can

splatter). Add the soured soymilk - mix quickly. If too dry, add more

soy milk (doesn't have to be soured) or a little water. Batter should

be like thick cake batter.

 

Pour batter in hot pan, place back in oven and bake til golden and

crusty - about 20-25 minutes.

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Notes: Variations: add any or all of the following: a handful of corn

kernels, diced red or green bell peppers, a tablespoon of diced

jalepenos, a small spoonful of diced or pureed chipotle peppers

 

 

Per serving (excluding unknown items): 226 Calories; 15g Fat (58%

calories from fat); 3g Protein; 21g Carbohydrate; 0mg Cholesterol;

307mg Sodium

Food Exchanges: 1 1/2 Starch/Bread; 3 Fat

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