Total Time
35mins
Prep 5 mins
Cook 30 mins

Most cornbread mixes have lard or other animal products in them, but I have to have cornbread with beans or gumbo sometimes. (I'm from the south... what can I do?) This recipe is a veganized version of the "Southern-Style Cornbread" from May/June 2007 Vegetarian Times. Now if I can only make it gluten-free.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F
  2. Coat a 9x9 inch baking pan(or a 12 muffin pan)with cooking spray.
  3. Combine all ingredients, stirring until consistent.
  4. Spread into pan (or pour into muffin pan).
  5. Bake 25-30 minutes or until sides begin to brown and toothpick comes out clean.
  6. Cool on a rack before slicing if using a 9x9 pan.
  7. I did the muffin version and it took 25 minutes to get the way I like them but 30 would have only made them dark brown. (The 9x9 pan version from the original recipe calls for 25-30 minutes also.).

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