Vegan Cornbread
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I found this cornbread recipe on Savvy Brown's website. And she actually adapted a recipe
from All Recipes. I've never been a huge fan of cornbread because it's always been just
dry and crumbly to me, but this recipe is sweet and it's the perfect texture.
Preheat your oven to 400 degrees. Spray or grease a 9 inch cake pan. I'm using a generic
pam with flour spray. Pour 1 cup of all-purpose flour, 1 cup of yellow cornmeal, ¾ cup of
sugar, 1 teaspoon of salt and 3 teaspoons of baking powder in a bowl. Mix it together
well And, you want to make the equivalent of 1
egg with a powdered egg replacer. I am using this brand today. This is what my health food
store had. Mix it well and pour it into a bowl. Add 1 cup of non-dairy milk and ⅓
cup of vegetable oil or melted vegan margarine. I'm using Earth Balance. And mix that together.
Pour it into the bowl with your dry ingredients. And here's where you really want to be careful.
You wanna mix it just until the dry ingredients are moistened. You don't want to overmix it.
It's okay if it has some lumps. Pour it into your pan and bake it for 20 minutes.
You'll know it's done when you insert a toothpick in it and it comes out clean
My dad was the first to try and approve this recipe. And since then, I've taken it to a
potluck and everyone loved it. If you try it, let me know what you think in the comments.
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