My husband isn't a huge fan of cornbread, and yet he loved this version and went in for a second serving! It's not crumbly at all, is moist and spongy, not super dense, and YUMMY. Best of all... it's easy to make. Hubby said I shouldn't have told him that, because he really loves it and now knows he can request it often.
Super Simple Vegan Cornbread
(including a gluten-free version)
modified from my Great Grandmother's recipe
|Dairy and Egg Free Cornbread|
1 cup all-purpose flour
1 cup white cornmeal
1 Tablespoon sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt (I accidentally left the salt out of one batch, and it was still yummy!)
1/2 cup unsweetened applesauce (I use one of the single serve cups)
1 cup soy milk soured with 1 Tablespoon lemon juice (or cider vinegar)
2 Tablespoons shortening (I use Spectrum brand. Coconut oil or Earth Balance would work also)
Gluten-Free Version: Omit the flour and use 2 cups of cornmeal. I have only made this version as muffins, and we really enjoy them! This recipe makes 1 dozen of standard-sized muffins, and bakes for about 15 minutes.
|Gluten Free Vegan Cornbread Muffins|