By PdxBarb on March 30, 2007
Photo by Chef Joey Z.
Photo by Chef Joey Z.
"I don't like dry cornbread. This vegan version is tasty, and moist. It does not last long, however, so you do need to eat it within 2 days."
Serving Size: 1 (98 g)
Servings Per Recipe: 8
"Wow. I've been eating cornbread my whole life and this is by far the best cornbread I've ever made or even eaten! Since becoming vegan I've searched endlessly for a good Northern-style cornbread recipe. This recipe is better than any vegan or non-vegan cornbread I've ever tried. I'm too cheap for maple syrup, but using agave instead worked just fine. Thanks for sharing!"
"I don't know why I have taken so long to review this one - I've made it three times now! I love it. My only complaint is that it doesn't hold together very well. It's pretty crumbly. I think I'll try adding some egg replacer next time to see if that helps bind it together a bit more."
"This is fantastic!! I used EVOO instead of the canola oil & vanilla soymilk (because I had both onhand). I also added about 1 cup frozen seasoned corn/pepper/onion blend. My husband & I will have no problem eating this within 2 days."
"Shockingly simple and amazingly good. It came out nicely using the maple syrup. Its definitely not an inexpensive recipe but follow the directions as given and use good ingredients and you will be rewarded with results that will surprise you. Satisfaction!"
"Great recipe! I added a bit of applesauce and made muffins. They baked up nicely, very moist, and a bit crispy on the outside."
"Great recipe-thought it tasted better than my "regular" cornbread. I made the recipe and baked in mini-muffin pans for about 12 mins. Guests loved it!"
"Excellent and easy. I added diced onions and peppers on the top before baking. Very tasty!"
"This was really good... very moist! It turned out perfect and delicious."
"I loved this corn bread. It is delicious and moist, though a bit too sweet. I will cut back on the maple syrup next time. Not that I mind it, but hubby isn't fond of sweet foods. I actually ground my own corn meal for this. We grew Indian corn last summer and that is what I used. It gave the cornbread a bit of a deep red speckled look and a hardy taste. I used white wheat bread flour also. I can't eat dairy this recipe was perfect. I will definitely make this again."