Recipe

Rustic Cornbread - Reg Or Vegan Recipe

	Senderob / All my dishes 1 year, 10 months ago I tried for years to create a cornbread that was not sweet, had a good "bite" and that both my husband and I could eat (I'm vegan - he's not). He loves this cornbread and so do I - success at last ! Prep:5m Cook:15m Servings:8	Senderob
	southern vegan easy cornbread

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terrad

Ingredients

½ cup stone ground cornmeal

½ cup polenta or corn grits (very coarse grind - this is what gives you the rustic texture)

1/3 cup flour

2 tsp baking powder

½ tsp salt

1 ½ tsp Ener-G egg replacer whisked with 2 TBSP water or soy milk ( or 1 egg)

2/3 cup milk (soy, rice or regular cow juice) (may need a little more depending on humidity)

3 TBSP canola oil

Directions

Heat oven to 450 F.

Spray an 8 in round glass or clay or cast iron pan (or equiv) with oil and put in the oven to heat up for about 5 min.

Mix dry ingredient in a large bowl

Mix egg replacer and water in a separate bowl and than add it and the soy milk to the dry ingredients

Stir well (I recommend a whisk).

Quickly add oil and stir to combine. Mixture will be bubbly and thicken quickly.

Pour into hot pan and return to oven.

Bake 15 to 20 min (watch carefully) – until just starting to brown

Remove from oven before it starts to brown as it will continue to cook in the pan.

Set the pan on a trivet or rack to air can circulate around the pan.

Cool a few minutes, slice and enjoy with soups, stews and chili's.

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