Friday, November 28, 2014

Southern Vegan Cornbread

Southern Vegan Cornbread

With Thanksgiving in our rear-view mirror, I was reminded how much we all enjoyed our Southern Vegan Cornbread.  It is a recipe that I have made for most of my life and always shared on holidays with my family.  It is one they always expect and request.  Many years ago, it was found on the Quaker Corn Meal box but over the years the recipe was changed and is now listed as Easy Corn Bread but it is not the original recipe that I used previously.  The later one increased the flour and decreased the cornmeal.  I took the old recipe that I have made for years and veganized it.  We had it for yesterday's Thanksgiving lunch and it was enjoyed by all.  Here is a copy for you:

1 cup organic all purpose flour
1 cup organic yellow corn meal
1/4 cup organic sugar
2 teaspoons aluminum free baking powder
1/2 teaspoons salt 
1 cup almond milk  plus 2 Tablespoons
1/4 cup canola oil (or oil of choice)
1 tsp egg replacer

Heat oven to 400 degrees.  Grease an 8 inch pan for thicker cornbread or use a 9 by 13 inch pan for thin cornbread.  Stir all dry ingredients together, then make a little hole in the dry ingredients and add the liquid ingredients.   Stir until all ingredients are moist.  Bake 25 minutes or until cornbread is light golden brown and a toothpick goes in and is removed clean.  Great warm, right out of the oven! 

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