Vegan Corn Bread
This is a rustic cornbread that works best with the coarse ground cornmeal. I also like it better with whole wheat flour.
Ingredients
- 3¾ cup cornmeal (white, yellow, or a mix)
- 2¼ cup unbleached flour
- 1½ tsp salt
- 8 tsp baking powder
- ¼ cup florida crystals or sucanat
In a separate bowl, beat until foamy:
- 6 tbsp water
- 4½ tsp ener-G egg replacer
Instructions
- Preheat oven to 424F.
- Spray one 9" x 13" pan with PAM and dust with flour.
- Mix dry ingredients together.
- In a separate bowl mix the milk and olive oil, into the egg replacer mixture.
- Add liquid ingredients to dry. Mix quickly. Pour immediately into the pan.
- Bake until golden brown, 25-30 minutes.
Notes
Tips
Enjoy with applesauce for a hearty breakfast, or scoop on some baked beans for a lunchtime menu.
For a more cake-like cornbread we recommend adding 1Tbsp of baking soda to the dry ingredients.