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Ok, I have my first vegan craving. My friend was eating some cornbread yesterday and it looked so good, I haven't been able to stop thinking about it. What is your favorite vegan cornbread recipe?
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California
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Re: Vegan Cornbread
Wed, October 4, 2006 - 9:40 AMThis is from vegweb.com. I sometimes make corn muffins using it.
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Absolutely Delicious Holiday Cornbread
Ingredients (use vegan versions):
1-1/4 cups of unbleached flour
3/4 cups of yellow corn meal
1/4 cup of natural sugar
2 teaspoon baking powder
1/2 teaspoon of salt
1 cup soymilk
1/4 cup vegetable oil
1 tablespoon corn starch (mixed with 1 tablespoon of water)
1 can of whole kernel sweet corn
Directions:
Heat oven to 400 degrees. Grease muffin pan. Combine and mix dry ingredients. Stir in soy milk, oil and cornstarch, mixing just until dry ingredients are moistened. If using the sweet corn pour into mixture at this time and mix well.
Pour batter into prepared pan. Bake 20 to 25 minutes or until light golden brown and wooden pick inserted in center comes out clean.
Serve warm.
DELICIOUS!!!
Serves: 12
Preparation time: 10 min -
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Re: Vegan Cornbread
Wed, October 4, 2006 - 10:45 PMThanks, I'll give it a try -
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Re: Vegan Cornbread
Fri, October 13, 2006 - 5:31 PMIt worked but was really dense -
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Re: Vegan Cornbread
Fri, October 13, 2006 - 9:24 PMHrmmm I wonder... I like it dense and crumbly. Maybe leaving out some of the cornstarch or adding more soymilk or baking powder would help to 'fluffin it up'. Next time I make chilli and cornbread I'll be sure to mess with this recipe more. -
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Unsu...
Re: Vegan Cornbread
Sat, October 14, 2006 - 8:57 PMappple sauce will make it more moist...I heard somewhere about the combination of vinegar (apple cider vinegar) and baking soda to make baked goods more fluffy, but I think timing is important...not sure how it works, it's like you make your batter with the baking soda in it and then quickly add the vinegar, mix and throw it right away in the pan or in the oven...or something like that?
did anyone ever hear of that? tell you what? I'll try it on tuesday (I got the day off) and I'll let you know...;-) -
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Re: Vegan Cornbread
Sat, October 14, 2006 - 10:47 PMCockeyed cake (it's known by a few other names, I think depression cake is one) has (white) vinegar and baking soda in. I've never known there to be a timing issue. Just throw it all in a bowl, stir it up, pour it in a pan, and bake it. I don't remember it *ever* coming out bad. Haven't tried with alternative flours though. That might ruin it. -
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Re: Vegan Cornbread
Sun, October 15, 2006 - 8:22 AMi know that over mixing anything with levaning in it will make it really dense and heavy. to lighten things up i usually will just add more baking powder and mix it less. corn bread is tricky though since it is not done with a fine flour, but with corse one. i am not one who is really good with measurements or recipes, i usually just eyeball things and throw them in and they work.
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Re: Vegan Cornbread
Fri, October 27, 2006 - 7:33 AMAnyone have any ideas on eliminating / reducing the amount of sugar in the recipe? I have friends I like to cook for who wont each anything with sugar in it. Not even processed fruits.
Thanks -
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Re: Vegan Cornbread
Fri, October 27, 2006 - 10:25 AMyou might want to try replacing any sugar with molasses in a smaller amount. i am not sure of the recipe you have but molasses is fabulous stuff, has great flavour and is really good for you. or just leave it out all together and make it a spicy, savory cornbread. -
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Re: Vegan Cornbread
Fri, October 27, 2006 - 11:04 AMagave nectar or brown rice syrup are good replacements for sugar.
i never use sugar in anything i create anymore. horrible stuff!
here is my ingredients list for cornbread
3 tbsp flax seeds, ground up and soaked in hot water
1/4 cup olive oil
1/4 - 1/2 cup agave nectar or maple syrup
1 cup blue corn meal
1 cup wheat flour
2 teaspoons baking powder
1 cup soymilk
mix dry, then mix wet, then combine bake at 400 degrees about 25 minutes or till done -
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Re: Vegan Cornbread
Sat, October 28, 2006 - 9:00 PMThanks! I'm looking forward to giving that one a try. It is quite a bit different from the ones I've seen already.
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Re: Vegan Cornbread
Sat, October 28, 2006 - 8:58 PMCan you tell me about molasses? I see recipes calling for blackstrap while others say don't use blackstrap. Others say use sulphered while some say unsulphered. I've even seen recipes calling for a mix of two types. What's the difference? -
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Re: Vegan Cornbread
Sun, October 29, 2006 - 5:38 AMwww.whfoods.com/genpage.php
it is magic stuff. i found this website that should clear things up some. i always buy blackstrap just because. i personally find the flavour a bit more intense than the "fancy" kind you can buy in the grocery stores.
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Re: Vegan Cornbread
Mon, November 13, 2006 - 6:25 AMYUMMY!
I made these the other night and they were so good! Thank you. -
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Re: Vegan Cornbread
Mon, November 13, 2006 - 6:41 AMWeird, my post didn't post where I wanted it to...the ones that I made were the Absolutely Delish Holiday Cornbread and I made them in a muffin pan. We ate them with our minestrone soup and everyone, most especially the doggers, loved them.
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Re: Vegan Cornbread
Mon, November 13, 2006 - 11:24 PMCan you substitute rice milk for soy milk in these cornbread recipes? (I'd love to find one that is doesn't have any soy, and nut milks aren't an option either).
Oh, and for leavening -- I make cakes with vinegar or lemon juice and baking soda. I think if you overmix it, you'll ruin it, but I've never had a problem. (I assume it's the same chemical reaction that does the leavening as that causes the fizzing if you mix the two together alone; and if you mix and mix, eventually the reaction runs its course... but I am not sure)
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Re: Vegan Cornbread
Mon, June 1, 2009 - 5:44 PMThat cornbread was amazing. Just a couple of questions: how much rice syrup would you substitute for the sugar? How would you incorporate applesauce into the recipe? How much would you put in? Also, how would you incorporate the vinegar/baking soda combo? How much of each? Has anyone experimented with other flours?
