Vegan Sweet Cornbread
You can’t live in the South if you don’t like cornbread. There are a few staple foods that you will find in most southern kitchens, and corn bread is one of them. I’ve had dry cornbread, spicy cornbread, buttery cornbread, cornbread from a box, and cornbread made from scratch since I moved south of the Mason Dixon. But I will say this, and I’ll say it with confidence, you haven’t had really good cornbread until you’ve tried this vegan cornbread recipe. It’s slightly salty and sweet with pieces of whole, juicy corn mixed throughout.
The first time I had it, I was shocked at how good it was. It doesn’t crumble like some of the boxed varieties I’ve tried, and it cooks through perfectly without burning the crust. Follow the recipe below that my mom made and see what you think…
- 1/4 cup water (or juice from a can of corn)
- 1 can drained small kernel corn
- 3 teaspoons Ener-G Egg Replacer
- 1 cup organic corn meal
- 1 cup unbleached flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup rice or soy milk
- 1/3 cup vegetable oil
Preheat your oven to 375 degrees. In a bowl, mix together water (or corn juice) and Ener-G Egg Replacer until there are no white lumps. Then, in a separate bowl, mix together all dry ingredients. To the dry ingredients bowl, slowly stir in the rice or soy milk, vegetable oil and then the mixture from the first bowl. Pour the batter into a greased baking dish and bake for approximately 28 minutes or until you can poke the center with a toothpick that comes out clean.