Lali's Vegan Cornbread

Total Time
35mins
Prep
10 mins
Cook
25 mins

Adapted Mom's traditional cornbread recipe to be both vegan and a little moister. This is NOT a sweet cornbread (yuck, what are you yankees thinking?). If you don't care about being vegan, just use two eggs instead of the egg replacer and 4 T water in the recipe. The 24 pieces are tall but measure about 2 x 1.75 inches- our family's preferred shape for both feeling like you have a decent hunk of cornbread but also making the cornbread last. Recipe can be halved (the only difficulty may be the half can of creamed corn).

Skip to Next Recipe

Ingredients

Nutrition
  • 2 cups cornmeal
  • 23 cup all-purpose flour
  • 1 teaspoon salt
  • 4 teaspoons baking powder
  • 1 tablespoon sugar (Optional, but don't worry, as this isn't enough to make the cornbread really sweet.)
  • 1 (14 3/4 ounce) can creamed corn
  • 3 teaspoons egg substitute (I used Ener-G brand Egg Replacer)
  • 4 tablespoons water (to be mixed with egg substitute)
  • 13 cup water
  • 13 cup vegetable oil

Directions

  1. Combine cornmeal, flour, salt, baking powder, and sugar (optional).
  2. Combine egg replacer and 4 tablespoons water in a jar (tupperware, etc.) and shake vigorously until combined (If using eggs, beat eggs), and add to mixture.
  3. Add creamed corn and 1/3 cup water, stirring all ingredients until combined.
  4. Add oil and mix thoroughly.
  5. Pour into a well-greased 7x11 inch (2 quart) baking dish.
  6. Bake at 450 F for 20-25 minutes, removing when a toothpick inserted in the center comes out clean. Remember, the longer it cooks, the drier it will be.