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Rockin’ Recipes: Vegan Cornbread

Posted by Caryn Bailey 8 Comments

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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

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Caryn Bailey
Caryn is a NICU nurse by day, blogger by night and mom 24/7. She savors the warm Southern California sun and loves to travel, shopping, baking, reading and frequenting her local tea room. Caryn created the column Lavishly Green for Peekaboo Picks Magazine to share her best tips for going green in style, she is the Former editor for Family Review Network, former OC Family Magazine online contributor, former Orange County Moms Blog contributor, former Evenflo Savvy Parent contributor, former member of the Totsy Advisory Board and former freelance writer for CBS Los Angeles.
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posted in Food Allergies, Foodie, Latest Posts, Recipes

8 Responses to Rockin’ Recipes: Vegan Cornbread

  1. YvonneInLA says

    March 8, 2012 at 1:00 pm

    I make something similar to this, but also gluten free. Looks good!

    Reply
  2. vanessa says

    March 9, 2012 at 1:09 am

    wow this looks great! when are you going to share that banana bread recipe 🙂

    Reply
    • caryn says

      March 9, 2012 at 4:19 pm

      Hey Vanessa….Oooh…yes…sorry! I forgot….Next week? : )

  3. Shelby Barone says

    March 9, 2012 at 7:42 am

    Yummy!! I love cornbread, but now that we are gluten-free it’s going to be harder to make.

    Reply
  4. Jamie says

    March 9, 2012 at 8:43 am

    Yum!! I want to make this…

    Reply
  5. Becca says

    March 9, 2012 at 11:19 pm

    It looks delicious! My last attempt at cornbread didn’t go well so I really want to try again…would your recipe also work if I used egg instead of egg substitute?

    Reply
  6. Eva Smith says

    March 14, 2012 at 2:10 am

    Looks very tasty! Yummy!

    Reply

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What started out as a way to chronicle my son’s first year of life has evolved into Rockin’ Mama. I am a babywearing, breastfeeding mama, a NICU nurse by day, blogger by night.

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