Savvy Veg Fans
"I gotta say again how much I love your website. It makes this new path so much easier and fun..."
"Wow, thank you so much for your input, it was very thorough and more than I expected. You rock! :)"
"I see you are passionate about this, that is why I know I came to the right person for advice."
"Thanks for the great advice Judy! You're a life-saver!"
"Thank you for the reports and encouragement ...all very much appreciated!"
"I saw lots of vegetarian sites, and yours was one of the best."
Subscribe and get
2 Special Reports:
"Get Enough Protein"
"Avoid B-12 Deficiency"
New Recipes
New Advice
New Articles
New Blog Posts
Versatile Vegan Corn Bread Recipe
Quick, easy, and satisfying, corn bread gets along with all kinds of food
Adapted From Heaven's Banquet Ayurvedic Cookbook by Miriam Hospodar
The vegan version of corn bread is just as satisfying as the traditional version - and nobody can tell the difference. So, feel free to ditch the saturated fat!
Quick, easy, and satisfying, corn bread gets along with all kinds of food - soups, stews, baked beans, chili, salads, etc.
One of the nicest things about cornbread is that it's best hot and fresh out of the oven. For most quick breads, this is not so.
The general rule with quick bread is you should have equal amounts wet and dry ingredients. But because corn swells up a lot in cooking, corn bread batter should be looser and runnier.
This is a big recipe: You'll need a 9 x 12 inch pan. If you want a smaller batch, halve the recipe and use an 8 x 10, or 9 x 9 inch pan.
Ingredients:
- 2 1/4 cup cornmeal
- 2 1/4 cup all purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 cup white sugar
- 1 tsp salt
- Vegetarian Version:
- 1/2 cup melted butter
- 2 eggs, beaten
- 2 cups whole milk
- Vegan Version:
- 3 Tbsp cornstarch
- 1/2 cup melted earth balance or vegetable oil
- Juice of one lemon plus enough original flavor soy milk to make 3 cups
Directions
- Preheat the oven to 400 degrees F
- Oil a 9x13 inch pan
- Mix the dry ingredients together in a large mixing bowl. For the vegan version, include the cornstarchs
- Vegetarian: Warm the milk, melt the butter, beat the eggs, and mix all together until blended
- Vegan: Warm the soy milk, melt the veg spread, and mix together until blended
- Pour into the prepared pan and bake for 25-30 minutes until nicely golden
- Cool in the pan on a rack for 5 or so minutes (that's usually as long as anyone can wait), and serve warm
