Vegan Sweet Cornbread

Veggiemama

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Sweet Corn Bread

1 C. All-purpose Flour
1 C. Yellow Cornmeal
2/3 C. raw sugar
1 t. sea salt
3.5 t. baking powder
substitue for one egg.
1 c. Original soymilk (cow's milk works too)
1/3 C. veggie oil
Preheat oven to 400, lightly spray cupcake pan
In large bowl combine flour, cornmeal, sugar, salt and baking powder. Stir in egg substitute, milk and oil until well combined. Pour batter into prepared pan (about 3/4 full)
Bake 20-25 minutes. Check with toothpick. Serve bowl of chili with one cornbread muffin. The chili is SO good with the cornbread muffin crumbled inside. The sweetness of the cornbread goes SO well with the spiciness of the chili.
 
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sallyomally

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I'm sure this could be made vegan. You just need an egg substitute.

Definitely. A flax egg would do nicely, and adds a lovely flavor. "Buttermilk" can be created by adding a tablespoon of apple cider vinegar to the plant milk and letting it set for a few minutes.
Cornbread and chili is awesome! AND don't think this is crazy till you try..cornbread and mustard! My mom ate this for a snack all the time. Tastes like a corn dog minus the dog.
 
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Veggiemama

Veggiemama

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Just in case anyone misunderstands, there's no buttermilk in this recipe.

I'm definitely trying the mustard and corn bread! Thanks!!