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Damn Good Cornbread

I love cornbread. I mean, really, who doesn't? Is that even possible? Sure, there's bad cornbread out there. I've made some myself. But this recipe is my gold standard, the one that's awesome every time. It's just as good if not better than any cornbread I had pre-vegan. Everyone loves it. This cornbread can do no wrong.

The original title of this recipe was Grandma's Cornbread Made Vegan; I dropped it because my grandma never made cornbread like this. My grandma doesn't really cook much at all, actually. I also changed some other things, and the recipe below is the modified one that I use.

Damn Good Cornbread
Original recipe is here

1 cup cornmeal
1 cup whole wheat pastry flour
1 cup soymilk
1/3 cup sugar
1 Tbsp oil
1/3 cup unsweetened applesauce
3 tsp Ener-G egg replacer mixed with 4 Tbsp water*
1 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Preheat oven to 375 degrees. Mix dry ingredients together. Add the soymilk, oil, applesauce, and egg replacer and mix well. Pour into a lightly greased pan and bake 25-35 minutes, until it passes the toothpick test.

Let it cool down a bit if you can stand the wait, and then slice and enjoy.

Serves 8-10, depending how you cut it. I get 9 pieces out of an 8x8 pan.

*I use Ener-G because I have a box I need to use up, but I image pretty much any egg replacer would work. I'd just add a little extra baking powder since Ener-G contains a leavening ingredient.

Nutritional Information: 159 calories, 2.4 g fat (0.2 g saturated fat), 3.1 g fiber, 3.4 g protein @ 9 servings.

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