Saturday, July 21, 2012

Vegan Appetizer: Southern Style Cornbread

A great side to any comfort dish! Simply substitute a few vegan-friendly ingredients and you've got yourself a healthy version of cornbread. You're welcome.


(I used the recipe on the back of the cornmeal bag, but nixed the original dairy ingredients)

-1 1/3 cups of Cornmeal

-1 1/3 cups of King Arthur's Organic All-Purpose Flour

-3/4 cup of evaporated cane sugar

-1 1/2 tsp of baking powder

-1/2 tsp baking soda

-1/2 tsp salt

-1 1/2 cups of almond milk

-3 "eggs" of Ener-G Egg Replacer

-6 tbsp of Vegan Butter (Try Earth Balance, Soy Free)


1. Preheat oven to 425 degrees

2. Spray a 9 x 9 glass baking dish with non-stick cooking spray

3. Add all the ingredients together and make sure to add the egg replacer once its dissolved in water in a separate container

4. Pour into the glass pan

5. Bake 20-25 minutes until the top turns lightly brown. Check after 25 minutes by sticking a toothpick in the batter--if the toothpick comes out clean it's done

Unsure what to have for the main course? Try my Meaty Vegetarian Chili.