Rustic Cornbread - Reg Or Vegan |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 8 |
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I tried for years to create a cornbread that was not sweet, had a good bite and that both my husband and I could eat (I'm vegan - he's not). He loves this cornbread and so do I - success at last ! Ingredients:
1/2 cup stone ground cornmeal |
1/2 cup polenta or corn grits (very coarse grind - this is what gives you the rustic texture) |
1/3 cup flour |
2 tsp baking powder |
1/2 tsp salt |
1 1/2 tsp ener-g egg replacer whisked with 2 tbsp water or soy milk ( or 1 egg) |
2/3 cup milk (soy, rice or regular cow juice) (may need a little more depending on humidity) |
3 tbsp canola oil |
Directions:
1. Heat oven to 450 F.
2. Spray an 8 in round glass or clay or cast iron pan (or equiv) with oil and put in the oven to heat up for about 5 min.
3. Mix dry ingredient in a large bowl
4. Mix egg replacer and water in a separate bowl and than add it and the soy milk to the dry ingredients
5. Stir well (I recommend a whisk).
6. Quickly add oil and stir to combine. Mixture will be bubbly and thicken quickly.
7. Pour into hot pan and return to oven.
8. Bake 15 to 20 min (watch carefully) – until just starting to brown
9. Remove from oven before it starts to brown as it will continue to cook in the pan.
10. Set the pan on a trivet or rack to air can circulate around the pan.
11. Cool a few minutes, slice and enjoy with soups, stews and chili's.
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