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

Ingredients

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)

Method

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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