Vegan Corn Bread
December 31, 2011
Since posting our chili recipe, we’ve enjoyed this corn bread a few times, and every batch has been good. This recipe is a modified version of a recipe I’ve been making for years from the Moosewood Cookbook by Molly Katzen. I’ve always loved it and was happy to find it was just as good with soy yogurt instead of cow yogurt (plus no cows had to suffer to produce this!). This corn bread is sweet, moist and delicious all on it’s own, but it’s also really good with chili!
Here’s the recipe:
1 cup cornmeal
1 cup flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup vanilla soy yogurt (we use Wildwood)
1 tablespoon egg substitute plus water (the equivalent of 1 egg – we use Bob’s Redmill)
1 tablespoon agave nectar
1 tablespoon raw sugar
2 tablespoons melted earth balance margarine
Preheat oven to 350 degrees. Grease an 8 inch square pan or baking dish with a little margarine. Combine the dry ingredients in one bowl, and the wet ingredients (plus sugar) in another. Stir the wet mixture into the dry, mixing enough to thoroughly combine. Spread into the pan. Bake for 20 minutes or until the center is firm to the touch. When we have doubled the recipe, it comes out thicker and needs 5 to 10 more minutes to bake – use the toothpick test to make sure the center is cooked. Enjoy warm or at room temperature!
Happy New Year from Vocal Vegan!
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