Chef's Notes
Variations:
Add corn and bell peppers or mild green chilies to the batter.
Add 1 heaping tablespoon of soy sour cream and 1 tablespoon of honey to the batter.
Add some crumbled veggie bacon to the batter.
Note: This can also be prepared in muffin tins; however, please keep in mind that the baking times will vary.
Step 1: Combine the Dry Ingredients
- Vegetable oil spray or 1 tbsp plant-based butter/coconut oil
- 1 1⁄2 cups yellow or white whole grain cornmeal
- 1⁄2 cup yellow or white whole grain grits
- 1⁄2 cup whole wheat pastry flour
- 2 tablespoons sugar (optional)
- 1 teaspoon salt
- 4 teaspoons baking powder
- 1 tablespoon egg replacer
Oil or spray an 8×8-inch baking dish or 10-inch cast-iron skillet, then place in an oven, set to 400° F.
Measure all dry ingredients into a mixing bowl.
Step 2: Combine the Liquid Ingredients
- 1 3⁄4 cups soy milk
- 2 tablespoons plant-based butter or coconut oil
- Hot water to smooth the batter
Mix all liquid ingredients together.
Add all at once to dry ingredients.
Stir, adding enough hot water to make a smooth batter.
Step 3: Baking the Cornbread
Remove the baking dish/skillet from the oven, then add the cornbread batter to the hot dish.
Place back into the oven and bake until done, 25-35 minutes. You will know the cornbread is done when it has risen and it is soft yet firm to the touch.