Vegan Stove-Top Cornbread

Recipe by gargii
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large mixing bowl, combine cornmeal, flour, baking powder, and sea salt; set aside.
  • Add apple cider vinegar to soy milk to sour the milk; set aside.
  • In a small cup, mix egg replacer with warm water until smooth.
  • In another small cup, melt 1/3 cup of Earth Balance margarine.
  • In a second bowl, mix together soured soy milk, water/egg replacer mixture, melted margarine, and honey until well blended.
  • Pour liquid mixture into dry mixture, and stir until just combined.
  • Add creamed corn and mix gently.
  • Heat 10" cast-iron skillet over medium heat, and melt a generous ammount of margarine in it to coat bottom and sides. Turn heat down to low.
  • Pour batter into greased skillet and smooth out top.
  • Cover and cook for 30-40 minutes. Check after about 30 minutes. When entire top of cornbread is firm (you can also insert a knife in the center to test for doneness), turn off heat, but leave cover on for several minutes for cornbread to finish cooking.
  • Cut and serve! Great with collard greens!
  • Note for Vegan omit the honey and use another sweetener.
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