Vegan Cornbread

Based on a recipe from an old American Heart Association cookbook, this veganized version has been our cornbread go-to for many years. The original recipe was for cornbread muffins, but it works just as well baked in an 8-inch pan.

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Vegan Cornbread

• 1 C. flour (I prefer spelt)
• 3/4 C.  cornmeal
• 1/2 tsp. salt
• 2-1/2 tsp. baking powder
• 2 Tbsp. sugar
• 2-1/2 tsp. Energ-G egg replacer whisked into 2 Tbsp. water
• 1 C. non-dairy milk substitute
• 1/4 C. canola oil

1. Place all dry ingredients except egg replacer in a bowl and whisk until very well mixed.
2. Mix milk, oil and egg replacer (whisked into water) together and add all at once to dry ingredients.
3. Stir gently, just until mixed. Do not beat.
4. Pour into lightly oiled 8″ round or square baking pan, or spoon into prepared muffin tin.
5. Bake at 425 degrees for 20 to 30 minutes, or until golden brown.