Vegan Cornbread

Hi, I really want to become Vegan. I don’t think I could eat meat or dairy products any longer. I mean I’ve never been a big meat eater and I’m lactose intolerant and I’m slowly backing away from gluten products. The last time I made vegan cornbread, I used applesauce in place of the oil and when I took it out the oven, the cornbread was dry and not really soft. What did I do wrong? Thanks again. Basically… It’s possible you beat the batter too much, which can lead to a bad texture. Only beat it enough to combine all of the ingredients– it should be lumpy like pancake batter, but with no dry spots showing. Or perhaps the ratio of applesauce to batter was off. Eggs have a lot of liquid in them, so if you didn’t use enough applesauce, it could have contributed to the dryness. In general, when I want to make a vegan version of something, I find a regular recipe, then substitute vegan versions of things like butter, eggs, milk, cheese, etc. The recipe does not have to be developed specifically as vegan. Take heart. It is very possible to make delicious food that is vegan. Pretty much any non-vegan food you are craving, you can make a vegan version of (including things like ribs.). Have fun learning how to cook food without contributing to the suffering of animals. 1 cup white whole wheat flour, sifted (white whole wheat flour is a lighter version of regular whole wheat flour) 1 cup yellow cornmeal 1 Tbsp baking powder ½ tsp salt 2 “eggs” (I use Ener-G egg replacer, but you can use any vegan sub. You like) 1¼ cup soy creamer OR any vegan milk (soy & hemp have the most protein) ¼ cup melted vegan margarine (I always use Earth Balance) ½ cup sugar (Florida’s Crystals is vegan) Preheat oven to 400° F. Sift together the flour, cornmeal, baking powder and salt. Combine the creamer or milk, egg substitute, margarine and sugar. Thoroughly grease and flour a 9″ × 9″ baking pan (or use a nonstick baking pan or a flexible silicone pan). Add the liquid ingredients to the dry ones and mix just until the flour is moistened, no more than ten seconds. The batter should be visibly lumpy — leave it that way. It’s extremely important not to overmix the batter. Once the liquid and dry ingredients have been combined, scrape the batter into the pan and bake the cornbread immediately. Bake 25-30 minutes or until a toothpick inserted into the center of the cornbread comes out clean and the edge of the bread starts to separate from the pan.

Vegan Cornbread can taste just like Traditional Cornbread, which I love. This recipe was requested by Sweet V Axlis123. This Vegan Cornbread Recipe was adapt. . .


One reply

  1. Randi Camry says:

    this looks good. . maybe look for the comments for extra tips

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