If you like cornbread that’s a little bit sweet and very moist, this recipe is for you! I often serve this with a hearty soup, such as split pea soup, lentil soup, or vegan chili. If you prefer a smooth cornbread without corn kernels (or you don’t have any on hand), feel free to omit them – it will be delicious either way!
- 1 cup yellow cornmeal
- 1 cup whole wheat pastry flour (or unbleached all-purpose flour)
- 1/4 cup natural sugar
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1 cup plain soymilk
- 1/3 cup canola oil
- 1 1/2 tsp Ener-G Egg Replacer powder mixed with 2 Tbsp warm water *
- 1 cup frozen corn kernels
Preheat oven to 400 degrees F. Lightly grease or oil 8 x 8 inch baking pan, and set aside.
Combine corn meal, flour, sugar, baking powder, and salt in medium bowl. In a seperate bowl, combine Ener-G egg replacer and warm water, then mix in oil and soymilk. Add wet mixture to dry mixture, stir until just mixed. Gently fold in frozen corn kernels, and pour into prepared baking pan.
Bake for 22 – 25 minutes or until toothpick inserted in center comes out clean. Serve warm.
* Ener-G Egg Replacer powder is a thickening agent made from potato and other starches, and can be found in most health food stores. It can also be found at many mainstream supermarkets such as Fred Myer and QFC. It may seem expensive at $5.00 or more per box, but one box lasts a very long time, and is a handy addition to any vegan kitchen!