Rockin’ Recipes: Vegan Cornbread

I haven’t baked in about a week and I was craving cornbread this morning…the sweet buttery version as opposed to the more savory, pair-with-chili variety.  I knew my son would want to be able to eat it, but to be honest, I didn’t think I could pull off a vegan version that would taste anything like the original.  After experimenting a bit, I finally came up with one I’m satisfied with. I always know it’s good when my son comes back and asks for seconds, which was what happened this morning.

Vegan Cornbread

1/4 cup vegan butter (we use the soy-free version)
1 cup unsweetened almond milk
1 1/2  teaspoons of Ener-G Egg Replacer mixed with 2 tablespoons of warm water
2 tablespoon sugar (may add one additional tablespoon for a sweeter cornbread)
1 tablespoon + 1 teaspoon baking powder
1/4 teaspoons salt
1 cup flour
1 cup cornmeal

1. Preheat oven to 425°
2. Grease an 8 inch square baking pan.
3. Combine dry ingredients in bowl and mix well.
4. Combine egg replacer, milk, and butter together.
5. Stir into dry ingredients but don’t over mix.
6. Bake at 425° for 20-25 minutes or until a toothpick inserted comes out clean.

Recipe and photos: Rockin’ Mama