Prep 0 mins
Cook 30 mins
- 1 1⁄4 cups soymilk
- 1 tablespoon white vinegar
- 1 teaspoon white vinegar
Let stand while you mix the dry ingredients
- 1 cup cornmeal
- 1 cup natural unbleached white flour
- 2 tablespoons sugar
- 1⁄2 teaspoon salt
- 1 tablespoon baking powder
- 3⁄4 teaspoon baking soda
- Preheat oven to 375.
- Pour the soymilk mixture into the dry ingredients. Mix quickly, and don't overmix.
- Pour into the prepared pan. Bake for 25-30 minutes.
- Done when toothpick is inserted in center comes out clean. Cool, then cut.
On my quest for the best vegan (no eggs/dairy) cornbread, this was good, but I liked Recipe #101926 one star better. It's identical in ingredients (not measurements) with the exception of the addition of 2 T. oil. So if you're looking for less fat, this is the one you want; the other one is lower in sodium. The other one can be made with whole wheat pastry flour, so I bet this one can too. Thanks for posting this recipe!
I am a big fan of cornbread but have been unable to make it due to my son's egg allergy. (He gets upset if we have something on our plates that he does not.) So I fixed this recipe, but with regular dairy milk. This came out delicious. It still had that slight taste that something was missing but it was still good. it went very well with the chil-mac I made.
Oh! Forgot to add in my review that I upped the sugar to somewhere between 3 and 4 tablespoons, which seemed to work well. I'm sorry, I don't know what happened to my original review! Bf thought this needed some cream corn and I made a face at him, "Ya know, if you wanted this w/cream corn, I might as well make this with eggs and dairy." I get really miffy about stuff that I can no longer eat due to IBS (without a bad tummy anyway), so after doing some research of the various brands of cream corn, I did find one that contained no dairy. I thought this was really simple and had good directions. I will have to try this again w/a can of cream corn. Thanks Loozermom for sharing this. :)