I really love cornbread. We usually eat cornbread in the fall because it's a perfect, lightly sweetened bread to go with homemade soups.
I wondered how easy it would be to make a "veganized" cornbread. Surprisingly, it wasn't that hard at all.
(This is my original gluten free sour cream cornbread, which is one of my most popular recipes.)
To create a vegan version, I skipped the sour cream and used hemp milk mixed with lemon juice. I promise, you won't miss the sour cream. I also used coconut oil instead of butter, and Ener-G egg replacer instead of eggs. Worked like a charm!
The texture is just slightly different, and it may not rise quite as high as quick breads made with eggs, but it worked. My revised recipe created a beautiful golden crust, a delicious texture that was both light and airy and slightly dense at the same time. I'm not exactly sure how to describe it... but Michael ate 3 peices... in one setting. Which is unheard of for Michael.
So therefore I'm declaring this egg free, gluten free, vegan cornbread a huge success. And I'll be making a double batch this weekend to go with a big pot of soup that we'll share with Michael's parents.
A perfect, rustic cornbread for this chilly autumn season.
Delicious Gluten Free Vegan Cornbread
(Gluten Free, Soy Free, Vegan)
Created by Carrie @ Gingerlemongirl.com
3 Tbsp. coconut oil -or- vegan oil of your choice
3 Tbsp. sugar
1 tablespoon Ener-G Egg Replacer whisked with 1/4 cup warm water (or 2 eggs for a non-vegan gluten free bread!)
1 cup hemp milk mixed with 1 tablespoon of lemon juice
1/3 cup sorghum flour
1/3 cup tapioca flour
1/3 cup brown rice flour
2/3 cup yellow cornmeal
1/2 tsp. xanthan gum
2 tsp. baking powder
1/2 tsp. salt
Preheat oven to 425 degrees. Grease an oven-safe skillet or 8x8 baking pan with GF baking spray. In a medium-sized bowl mix together flours, cornmeal, xanthan gum, salt, and baking powder. In another medium-sized bowl, cream coconut oil and sugar together until light and fluffy. Add mixed Ener-G egg replacer and hemp milk mixed with lemon juice. Mix thoroughly. Slowly add flour mixture to wet ingredients. Pour into greased oven safe skillet or muffin tin (will make around 10 muffins). Bake for 18-20 minutes until golden brown and a toothpick inserted in the middle comes out clean. Let cool for 10 minutes before serving.
- Use any type of oil or non-dairy milk that you prefer. I use hemp milk exclusively in baking because of the quality of the product and it has a thickness that is similar to 2% milk.
- Feel free to experiment with the type of gluten free flours used here. Cornbread is very forgiving.
- If you want a more traditional cornbread, replace the brown rice flour called for with an additional 1/3 cup of cornmeal.