First I want to give credit to the source of my recipe here:
(Cathie’s Southern-Style Cornbread) . I’ve made a couple of changes and highly recommend this recipe for a quick, tasty cornbread. Give it a try.
Vegan Cornbread
1 cup cornmeal
1 cup whole wheat pastry flour
1/2 to 3/4 cup sugar ( I used 1/2 cup sugar)
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon EnerG Egg Replacer Powder (don’t premix per package instructions)
1 1/2 cups “buttermilk” (add one tablespoon of vinegar to a measuring cup and fill the rest of the way with soymilk) I used vanilla soymilk.
1/3 cup oil ( I used organic olive oil)
1/4 cup very warm water
Directions:
1) Preheat oven to 400 degrees F. Place skillet into the oven to heat up.
2) Coat the baking pan with Spectrum vegetable shortening. Use wax paper scoop up the shortening and coat the baking pan. Set aside.
3) Sift together all dry ingredients.
4) Pour the oil, 1 cup of the “buttermilk”, and the water into the dry ingredients and whisk to combine. The batter should be somewhat thin and puffy (i.e. the leavening agents should really be working), if not add the other 1/2 cup of “buttermilk”. I used all of the “buttermilk”
5) After stirring, note: don’t over beat the batter, pour the batter into the skillet.
6)Bake for 25-35 minutes or until a inserted toothpick comes clean.
7) Let cool for a few minutes and then carefully flip the cornbread onto a plate.
Serves: 8 Pieces
Preparation time: From start to finish about 45 minutes
Enjoy!