Vegan Cornbread


4 tablespoons corn oil to 5
2 cups cornmeal only white cornmeal not yellow
1 teaspoon salt
3 teaspoons baking powder
1 teaspoon baking soda if using buttermilk
1 cup lowfat soy milk or sour soymilk or


Preheat the oven to 375F. Put 1 tablespoon of the corn oil in a 10-inch cast-iron skillet and put the skillet in the oven while it warms up. Mix the dry ingredients in a bowl, and make a well in it. Mix the wet ingredients together, and pour into the well. Stir well.
Take the hot skillet out of the oven, and tilt it so the oil runs all around the sides. Pour the batter into the skillet, and return it to the over. (If the batter seems dry, don't worry; it's supposed to be.) Turn the heat down to 350F, and bake for about 30 minutes. Remove the skillet and run a knife around the edge of the cornbread. Turn the skillet upside down onto a serving plate, or lift the cornbread out with a spatula to a plate. Server hot with soy margarine.
NOTES : What would we do without cornbread? I make this at least twice a week, and that's not enough. This is a dream of a recipe and can be used for corn muffins or corn sticks as well as cooked in a skillet.
Is there anything that doesn't go with cornbread? Soup, vegetables, potatoes, beans, and with jam as a dessert. Is it possible to make collards (or any greens for that matter) and not make cornbread to go along with them? Summer or winter, dinner or breakfast, this recipe is a staple.




8.0 servings


Tuesday, December 1, 2009 - 1:21pm


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