Friday, December 11, 2009

Official Recipe - 1:29 Cornbread it is. The Nix Family's official Southern-style vegan cornbread recipe. This is not a sweet cornbread, and the recipe depends upon its being cooked in a cast iron skillet--Southern style. We love this recipe, and we eat it about once per week. I hope you enjoy it like our family does. Any of you intrepid culinary adventurers out there who share with me a love for modifying recipes, please share your mods with me and tell me how it all came out.

1:29 Project Cornbread
3/4C Cornmeal

1C AP Flour

2 1/2tsp Baking Powder

3T Sugar (I used an unwashed organic granulated cane sugar)

1tsp Salt

1/4C Canola Oil

1C Soy Milk

1tsp White Vinegar

1T Egg Replacer (I have used flax meal and Bob's Red Mill brand Egg Replacer. Both work great) stirred into 3T water.

2T vegan butter spread (we use Earth Balance)

Preheat oven to 400 degrees Fahrenheit. Put a well-seasoned cast iron skillet or cornbread mold with the 2T of butter spread into the oven while it preheats.

In a medium bowl, whisk together the soy milk and vinegar; set aside.

In a very small bowl, mix the egg replacer into 3T of water; set aside.

In a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt by hand until everything is evenly-distributed. Add the oil to your soymilk mixture. Whisk (or us a mixer) briskly until it begins to foam (about 2 minutes). Pour the soymilk/oil mixture and the egg replacer into your dry ingredients and mix until everything is well-blended.

Remove the skillet from the oven. Be's hot! Pour the batter into your prepared skillet. It should sizzle a little bit as it hits the (now melted) butter spread. Bake for 20 minutes and check for doneness with a toothpick. Turn the bread out onto a serving plate and cut into 8 pie-shaped slices. Serve immediately!

1 comment:

  1. Yummm---this cornbread is insanely good. A new favorite in our house. Thanks!