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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Don't give up the skillet cornbread just because you're goin' vegan! Ingredients:
3 tablespoons canola oil |
1 tablespoon buttery substitute, earth balance is good |
1 cup almond milk, unsweetened |
2 teaspoons apple cider vinegar |
1 1/2 teaspoons energ egg replacement, found at health food store |
2 tablespoons warm water |
1 1/2 cups medium grind cornmeal |
3/4 cup all-purpose flour |
2 teaspoons baking powder |
1 teaspoon salt |
Directions:
1. Preheat oven to 400 degrees F
2. Heat oil and butter replacement in 9 inch iron skillet on medium stove top heat
3. Whisk the vinegar into the almond milk so it will curdle
4. Mix the EnerG Egg Replacement with the warm water
5. Mix the cornmeal, flour, baking powder, and salt in a medium bowl
6. Add the milk and egg replacement into dry ingredients. Stir to mix. Pour into heated skillet.
7. Bake for approx 20-25 minutes
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