How to make it

  • 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.

Reviews & Comments 1

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    " It was just okay "
    froggythefrog ate it and said...
    In general, this is a good recipe. It results in a nice, robust cornbread that is both vegan and stays together. With a few modifications, I would make this again:
    * If sodium is not a huge concern, I would add salt. Once I figure out how much I would add, I'll post it. (ETA: Just read your profile, and now see that you try to keep salt to a minimum.)
    * The cornbread came out smaller than I expected, but was still good. I may double this recipe. Part of me worries that the author of this recipe might be getting more rising action of this recipe than I am.
    * I really like the rustic idea. The "rustic" aspect of this recipe was a bit much, though. I live in a rather dry part of the country and may take the author's suggestion to add more liquid. I may make note of how much liquid I added, though if humidity is a big factor, I am not sure how much help the note will be.

    I am curious how well milled flaxseed would substitute for the Ener-G Egg Replacer. I think I'll try this as a variation.

    Just a note to anyone who's never made cornbread: Preheating the pan as before you put the batter as instructed in this recipe does make a difference.
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