Prep 15 mins
Cook 30 mins
This cornbread, made without eggs, is delicious, and slightly more moist than traditional cornbread.
- 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.
Had a last minute request for cornbread and no eggs, so this recipe saved me a trip to the store! Thanks for the other reviews that gave me a little more confidence to experiment further with what I had on hand. I used 2% cow milk, only 1 TBS of vinegar, 1.5 cups cornmeal, .5 cup flour, melted butter instead of oil and added some sauteed onions (1/2 a cup of them raw, which cooked down to I don't know how much, added with the wet ingredients). It was very well received at the potluck!
I did double the sugar as suggested by other reviewers. I will never again search for a cornbread recipe. No special ingredients needed, all stuff in my kitchen on a regular basis. This is cornbread, really cornbread that is safe for all the members of our family including the egg and dairy allergies. I used regular old AP flour and processed sugar. Store-brand soy milk. This recipe worked great for a non-vegan who must cook in a vegan-like manner.
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.