Fond memories of my childhood American friends prompted me to have a go at making my own cornbread years ago, but yesterday’s ingredients really captured the magic in this infamous delicious treat – and I have to say it was an outright winner. Not much of it remains today, as it was served as one of the accompaniments with my chilli senza carne last night.
- 1 cup of organic polenta (corn meal)
- 1 cup of unbleached self-raising white flour
- 1 cup of soya milk
- ¼ cup of white sugar
- 1/3 cup of sunflower oil
- 3 tsp egg replacer (I use Orgran gluten free)
- 4 tbsp water
- 1 tsp baking powder
- ½ tsp salt
- ½ small green pepper, finely chopped
Serves around 6-8 portions depending upon culinary resistance.
Start off by preheating your oven to 190°c (375° Fahrenheit), and greasing your oven dish with vegan margarine or oil. Then mix the egg replacer with the water, making sure that you remove any lumps. Place all the dry ingredients in a large mixing bowl, and mix well. Then add in the soya milk, sunflower oil and egg replacer mix, and stir well. Finally add in the chopped green pepper, and mix well. Pour mix into your pan, and bake for around 25 minutes. Check to see if it is ready by poking a stick in the middle – if it is clean when you take it out, it’s ready.
All recipes, content & design © Miriam Sorrell www.mouthwateringvegan.com 2010
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I have been looking for a good recipe for corn bread. I remember my fathers corn bread that he made while we were growing up had such a wonderful taste and texture. I will be giving this a try 🙂
Hi there Brian, I will be grateful for your input and feedback – I adore cornbread and given that this is a vegan version and has worked without any lack of flavour, actually the opposite, but I will leave you be the judge of that – thanks Brian.
I LOVE cornbread ! You have the best recipes and dishes here 🙂
I will try your timely (I was just yearning to make cornbread), recipe with built in, prior to cooking, layers of batter, chili non carne, batter, roasted red and green peppers, an batter. Then ser Ed with more chili on top! Quite colorful and melds the dish visually which is part of the positive integration of taste, sight and healthful/spiritual philosophy that you beckon us with open palates to enjoy. I can already tell at first look, that you have my attention and appreciation on all counts!
P. S. I also like to cut fresh corn nibs into the batter (or frozen).
Thanks Robert, like me you LOVE cornbread, and I am totally addicted to this one I made – I wish I called it Gold Bread because the outcome of my recipe is like gold dust to me – you may not get over the smell when you make it – the aroma alone in the whole house was heavenly – the taste sublime, let me have your thoughts when you make it !
Thanks so much for all that, and I will await your feedback on this bread, it really is quite special and I hope you really enjoy it !!! Nice tip about the corn nibs, I have been known to adding these too, but I thought the green pepper this time – but in your case with what you mentioned above, the more corn the better !!!!
OK, this was amazingly fabulous. You got the quantity of ingredients ABSOLUTELY SPOT ON!!! The small amount of sweetness on the bread is perfect, not too much but not too little. Definitely one to make often as a snack or accompaniment.
Hi Cynfelyn, Glad you enjoyed it – I spent some time before being absolutely contented with the result and that is why I called it ‘Winner Corn Bread’ – because I managed to get the perfect taste and texture. It is a very versatile bread – and can be eaten with any vegan stew, and is even great as a snack. Cheers !
Thank you, Miriam, for this wonderfully healthy cornbread recipe, which will take up permanent residence in my recipe box. Living in the New Mexico desert, nearly all regional cornbread recipes contain whole eggs and lard – not exactly what the doctor ordered. Your recipe will be a welcomed addition to my friends here who need to shake up their lives in a healthy way. Cheers!
Hi there Van, thank you for your comment, it sounds like you really enjoyed this cornbread, that’s so good to know, and yes, knowing it is a healthier recipe than so many of the traditional ones is a bonus in itself – the taste is very important and I think that your saying that it will take up permanent residence in your recipe box speaks for itself. Many thanks and look forward to your future comments. Cheers to you !
Is a green pepper known as a capsicum or chilli here in australia?
Miriam, I was surprised to see white sugar listed as an ingredient. Its not vegan. White sugar is processed with animal bones to give it a bleached white color. Can I use raw sugar instead? Thanks, love these recipes and website. Columbus, Ohio
Laura Hi there and welcome to my blog. Most refined white sugar is processed over bone char and that rules it out as a vegan product for us. However, there are other ‘white’ sugars that are not. These are the brands of sugar we know to be vegan:
Hain Organic Powdered Sugar
365 (the Whole Foods house brand).
Use whichever vegan brand that you prefer. Hope this helps – Thanks and best to you !
Click here to read more: Vegan Sugar http://veganbits.com/vegan-sugar/#ixzz1jnpPQWBx