Wednesday, January 30, 2013

Super Simple Vegan Cornbread

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)


Preheat the oven to 375 degrees F.  Grease an 8x8 baking pan.  Place the lemon juice/vinegar into a liquid measuring cup then add soy milk until it measures 1 cup.  Set aside.  Sift the flour, baking soda, baking powder, sugar, and salt.  Stir in the cornmeal, combine well.  Cut in the shortening/oil until the texture is fine.  Add the applesauce and soured soy milk.  Mix until well-combined (don't over-mix) and pour into the baking pan.  Bake for about 30 minutes, until it's golden brown on top and springs back to the touch.

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

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