Vegan Cornbread
Keep “homestyle” just that! Vegan Cornbread is a great, homestyle recipe for a delicious vegan version of this household classic!
Equipment:
- Iron skillet
- Small mixing bowl
Ingredients:
- Water: 1 cup
- Warm water: 2 tbsp
- White vinegar: 1 tbsp
- Vegetable oil: 4 tbsp, divided
- Non dairy milk: 1 cup
- Self rising or all purpose flour: 1/2 cup
- Salt: 1/2 tsp
- Yellow cornmeal: 1 cup
- Baking powder: 2 tsp (only if using all purpose flour)
- Egg replacer: 1 1/2 tsp
Directions:
- Pour approximately 2 tbsp of the oil into the bottom of the skillet and allow it to preheat in the oven to 425 degrees F. Meanwhile, combine all the dry ingredients
- Mix together the egg replacer and the warm water. In another bowl, mix together the milk and vinegar
- Stir in the milk and egg mixtures, along with the other 2 tbsp of oil, into the dry ingredients. Stir well and add up to 1 cup of water if it needs thinning
- Pour the mixture into the hot skillet and allow to bake for about 20-25 minutes
- Once done baking, flip the cornbread over to prevent it from becoming soggy
Vegan Cornbread goes perfectly with a hot bean soup!
