Vegan Cornbread
Submitted by Isa
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| prep time: 10-15 minutes | cooking time: 30-35 minutes | makes 12-16 squares |
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| This is a delicious basic vegan cornbread. It is moist and crunchy and corntastic. It is not a sweet bread, but a bread to be savored with soup or smothered with guacamole. For best results, use old-fashioned cornmeal. |
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Equipment:
Ingredients
2 cups cornmeal
1 cup unbleached all-purpose flour
2 teaspoon baking powder
1/3 cup canola oil
2 tablespoons maple syrup
2 cups soymilk
2 teaspoons apple cider vinegar
1/2 teaspoon salt
Directions
Preheat oven to 350, line a 9x13 baking pan with parchment paper or spray the bottom lightly with non-stick cooking spray.
In a medium bowl, wisk together the soymilk and the vinegar and set aside.
In a large bowl, sift together the dry ingredients (cornmeal, flour, baking powder and salt).
Add the oil and maple syrup to the soymilk mixture. Wisk with a wire wisk or a fork until it is foamy and bubbly, about 2 minutes.
Pour the wet ingredient into the dry and mix together using a large wooden spoon or a firm spatula. Pour batter into the prepared baking pan and bake 30-35 minutes, until a toothpick inserted into the center comes out clean. Slice into squares and serve warm or store in an airtight container. |
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Reviews (add your own)
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| Claudia wrote on Thursday September 25th, 2003 10:24 PM |
 three and a half soybeans |
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I loved this cornbread! I served with chili to a meat eating crowd and some guests from the south said they've searched all over New York for cornbread like this. The description is pretty accurate, it is not sweet and dessert-y. If you are making chili you should definitely have some of this cornbread to go along with it. |
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| Sara wrote on Monday November 24th, 2003 04:19 PM |
three and a half soybeans |
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VERY GOOD, not sweet...if you're looking for something sweet, this is probably not for you, BUT, you might try adding some more brown sugar or perhaps a bit of white sugar (maybe 1/2 a cup or so, to taste)...(the brown sugar is something I am about to try right now, I will post back w/ results)...overall, VERY GOOD cornbread :) |
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| Holly wrote on Friday November 28th, 2003 11:52 AM |
 four soybeans |
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"Holly's Vegan Thanksgiving Extravaganza" went off without a hitch! Plus, everyone (non-vegans included) raved about this cornbread! For an added kick, I whipped up a packet of Hain's Vegetarian Brown Gravy Mix to accompany this most fab cornbread in the history of fab cornbreads. Why wait? Try it today!! |
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| Knusperhexe wrote on Saturday January 17th, 2004 02:41 PM |
four soybeans |
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This is quite possibly the best cornbread I've ever tasted. So simple and so good. It was very soft and not at all bitter-tasting, like some cornbreads are; also it was just as good over the course of a few days. I added a tablespoon of sugar, but I think it would have been sweet enough without it. Anyway--the perfect cornbread! |
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| janelle wrote on Thursday April 08th, 2004 02:54 PM |
four soybeans |
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This cornbread is amazing. everyone i served it to loved it and asked for the recipe. It was a huge hit, with both the vegans and carnivores present. |
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| IR wrote on Saturday June 26th, 2004 02:29 PM |
three and a half soybeans |
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I added 2 Tbs of sucanat, a handful of those little dehydrated carrot bits (I had them in the cupboard), and a healthy dose of chipotle powder. I also substituted spelt flour for the regular flour. I found the recipe to be Bush-level easy, and it worked perfectly. I might use a deeper pan next time because I like my cornbread a little moister. But overall, this is a quick, yummy recipe. Thanks!
Yum, chipotle powder! - Isa |
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| Adam Harrington wrote on Tuesday July 06th, 2004 08:04 PM |
four soybeans |
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I tried the recipe for the cornbread and it was great. We added corn and jalepeno to make it mexican lmao |
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| Rachel wrote on Sunday October 17th, 2004 10:48 PM |
three and a half soybeans |
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This was very tasty & moist but I thought it would rise more then it did. It seemed a bit heavy to me. Is this normal or did I do something wrong?
I think it is kind of heavy, I like it like that. You can add a 1/2 teaspoon of baking powder if you want it to rise more - Isa |
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| Catherine wrote on Tuesday December 14th, 2004 08:44 PM |
four soybeans |
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The best cornbread I've ever made or eaten! And I'm not even vegan. |
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| Wendy wrote on Friday January 07th, 2005 02:40 PM |
four soybeans |
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This little corner of Vienna, Austria greatly enjoyed succotash and perfect cornbread for dinner tonight! It took a lot longer than it said, but thats just my oven, and was none the worse for it. |
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