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Prep Time: 0 Minutes Cook Time: 22 Minutes |
Ready In: 22 Minutes Servings: 8 |
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This is a traditional cornbread recipe - made Vegan (no cholesterol) for my mom. All vegan ingredients can be substituted for regular ingredients (butter, eggs, milk) if you so desire. Ingredients:
2 cups all purpose flour |
1 1/2 cups cornmeal |
5 tbsp sugar |
5 tsp baking powder |
1 1/2 tsp salt |
2 tsp earth balance brand spread (organic and cholesterol free) |
1 cup egg beaters or other egg substitute (cholesterol free) |
2 cups plain silk brand soy milk (cholesterol free) |
1/2 cup olive oil |
* pre heat oven to 400f |
* this recipe is for a 10- 101/2 cast iron skillet. it can also be baked in any 9 1/2 round pan, or glassware. |
Directions:
1. In a med. sized bowl, stir together all dry ingredients.
2. Add the Earth Balance spread to the cast iron skillet and set in hot oven for a few minutes or until spread is melted.
3. Remove pan from oven and swirl melted spread to coat bottom and sides of skillet.
4. In a small bowl, add egg substitute, soy milk, and olive oil. Stir with a whisk and slowly pour into dry ingredients.
5. Stir batter thoroughly and pour into hot cast iron skillet.
6. Bake at 400F for 20-25 mins. Or until a toothpick can be inserted into the center and come out cleanly.
7. Cool for a few minutes, Cut into 8 wedges and serve warm.
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