Recipe by SnowHat
This cornbread, made without eggs, is delicious, and slightly more moist than traditional cornbread.
Top Review by bktray
I made this last night....wanted cornbread and there was only 1 egg in the fridge. Instead of using soy milk and vinegar, I used buttermilk and honey (in addition to the sugar) as another reviewer suggested. I only had 1 cup of buttermilk, so I used 1/2 cup of plain yogurt with it. The cornbread came out very moist and dense, and was quite delicious. My husband loves moist cornbread and he really likes this. I'd like to try it again with the right amount of buttermilk, I'm sure it would be a little less dense and hopefully just as moist.
- 1 1⁄2 cups soymilk
- 1 1⁄2 tablespoons vinegar
- 1 cup cornmeal
- 1 cup unbleached all-purpose flour or 1 cup whole wheat pastry flour
- 2 tablespoons raw sugar or 2 tablespoons other artificial sweetener
- 3⁄4 teaspoon salt
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 2 tablespoons oil
Directions See How It's Made
- Preheat oven to 425°F.
- Combine soymilk and vinegar and let stand.
- Mix dry ingredients in a large bowl.
- Add the soymilk mixture and the oil, and stir until just blended.
- Spread the batter into a nonstick or lightly oil-sprayed 9-inch square baking dish, and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
- Serve hot.