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Categories:
yellow cornmeal whole wheat pastry flour baking powder salt unsweetened soymilk apple cider vinegar egg substitute water margarine honey corn non-hydrogenated vegan
Viewed: 85 - Published at: 4 years agoIngredients
- 1 1/2 cups yellow cornmeal
- 1/2 cup whole wheat pastry flour
- 1 tablespoon baking powder
- 1 teaspoon sea salt
- 1 cup unsweetened soymilk
- 1 tablespoon apple cider vinegar
- 1 1/2 teaspoons Ener-G Egg Substitute
- 2 tablespoons warm water
- 1/3 cup earth balance non-hydrogenated vegan margarine
- 2 tablespoons honey or 2 tablespoons other liquid sweetener
- creamed corn
- 1 -2 tablespoon non-hydrogenated vegan margarine, to grease pan
Method
- In a large mixing bowl, combine cornmeal, flour, baking powder, and sea salt; set aside.
- Add apple cider vinegar to soy milk to sour the milk; set aside.
- In a small cup, mix egg replacer with warm water until smooth.
- In another small cup, melt 1/3 cup of Earth Balance margarine.
- In a second bowl, mix together soured soy milk, water/egg replacer mixture, melted margarine, and honey until well blended.
- Pour liquid mixture into dry mixture, and stir until just combined.
- Add creamed corn and mix gently.
- Heat 10" cast-iron skillet over medium heat, and melt a generous ammount of margarine in it to coat bottom and sides. Turn heat down to low.
- Pour batter into greased skillet and smooth out top.
- Cover and cook for 30-40 minutes. Check after about 30 minutes. When entire top of cornbread is firm (you can also insert a knife in the center to test for doneness), turn off heat, but leave cover on for several minutes for cornbread to finish cooking.
- Cut and serve! Great with collard greens!
- Note for Vegan omit the honey and use another sweetener.
