Vegan Cornbread


My biggest problem was figuring out how to substitute for the egg and still get it to rise properly. Soy flour and a lower baking temperature made all the difference.


1 1/1 cups Corn meal
1 cup Soy flour
2 tsp. Baking powder
1 tsp. salt
1/4 cup raw (turbinado) sugar (You can use less, but we Southerners like it sweet.)
1 cup soy milk
1 cup water (approximately)
1/4 cup vegetable oil


Preheat oven to 350F.
Mix dry ingredients together.
Add liquid ingredients to dry ingredients.
(NOTE: Amount of water needed is an approximation; you may need to add more or less to obtain pourable consistency. The soy flour absorbs considerably more moisture than does wheat flour. Consequently, the batter is thicker. I could pour it out of the bowl but still had to spread it a little with a spatula).
Pour batter into well-oiled pan (I use a preheated cast iron skillet) and bake for 30 minutes or until knife comes out clean.


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