VEGAN STOVE-TOP CORNBREAD
I started experimenting with stove-top baking because the oven where I'm staying is broken, and it's opened up a whole new world to me! I adapted this recipe from several that I found online and this version is the best yet. You can vary ingredients and proportions to suit your tastes; the cornbread seems quite agreeable. I would never normally buy creamed corn, but I'm staying with my boyfriend's family and they have it, so I used it - I'm sure you could also just use regular corn kernals. You can use any egg replacer equal to one egg in place of the EnerG and water. You can also use any non-hydrogenated margarine or vegetable oil; I just prefer Earth Balance. And I know honey is not technically vegan (I eat it, though), so substitute another sweetener if you want to make this recipe truly, truly vegan! YOU WILL NEED A 10" CAST-IRON SKILLET FOR THIS RECIPE and something to cover it with. Have fun and be creative!
Provided by gargii
Categories Breads
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 188.5, Fat 2.1, SaturatedFat 0.3, Sodium 603.2, Carbohydrate 39.1, Fiber 4, Sugar 6.2, Protein 5.7
CLASSIC VEGAN SKILLET CORNBREAD
Provided by Food Network
Time 50m
Yield 10 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- Add 1 to 2 tablespoons of the butter substitute to a 9-inch cast-iron skillet and place the skillet in the hot oven for 10 minutes.
- While the skillet heats in the oven, whisk together the cornmeal, flour, sugar, baking powder and sea salt in a large bowl until well combined. Whisk together the soy milk, oil and egg substitute in a medium bowl, then add it to the flour mixture and stir until all of the dry mixture is incorporated into the wet (some small lumps are okay).
- Remove the skillet from the oven and tilt the pan to coat the bottom and sides with the melted butter substitute. Use a rubber spatula to transfer the batter to the skillet, spreading it out into an even layer. Bake until a cake tester inserted into the center of the cornbread comes out clean, 20 to 25 minutes. Set aside to cool for a few minutes before slicing into wedges and serving with butter substitute and agave syrup.
VEGAN CORNBREAD
I got this recipe in my email today from Cooks Illustrated. It is a blue-ribbon winner developed by 11 year old Dana Sly.
Provided by Vino Girl
Categories Quick Breads
Time 50m
Yield 9 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F
- Spray 8-inch-square baking dish with nonstick cooking spray.
- Bring the water to a boil in a small saucepan.
- Add the ground flax seed, reduce the heat to medium-low, and simmer the ground flax seed in the water for 3 minutes or until thickened, stirring occasionally.
- Set aside.
- In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well-combined.
- Add the ground flax seed mixture, soy milk, and canola oil to the flour mixture.
- Beat just until smooth (do not overbeat.)
- Turn into prepared baking pan. Bake for 20 to 25 minutes, or until a toothpick inserted in the middle comes out clean.
- Cool on wire rack 10 minutes; invert cornbread onto wire rack, then turn right side up and continue to cool until warm, about 10 minutes longer.
Nutrition Facts : Calories 198.6, Fat 7.8, SaturatedFat 0.7, Sodium 374.8, Carbohydrate 29.2, Fiber 2, Sugar 6.8, Protein 3.7
MOIST VEGAN CORNBREAD
This is a basic cornbread that's great with vegan chili. It's nice for anyone who's vegan or if you just happen to be out of eggs. It tastes best when cooked in a cast iron skillet that's been preheated in the oven.
Provided by Caiti Ann
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 40m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place a greased, 10-inch cast iron skillet in the preheating oven.
- Mix soy milk and vinegar together in a bowl. Let stand until curdled, about 5 minutes.
- Mix cornmeal, flour, baking powder, and salt together in a bowl.
- Pour oil and maple syrup into the soy milk mixture. Whisk with a fork until foamy, about 3 minutes. Pour over cornmeal mixture and mix until combined. Fold in corn kernels. Pour batter into the hot skillet.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 35 minutes. Slice into squares or wedges.
Nutrition Facts : Calories 209.7 calories, Carbohydrate 31.4 g, Fat 7.9 g, Fiber 2.3 g, Protein 4.5 g, SaturatedFat 0.7 g, Sodium 206.9 mg, Sugar 4.2 g
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