You are here

Member since July 2008

Wheat and Sugar-Free cornbread

What you need: 

1 cup cornmeal
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup plain, unsweetened soymilk
1 tablespoon lemon juice
1 1/2 teaspoons egg replacer powder mixed with 2 tablespoons of water
1 tablesppon non-hydrogenated vegan margarine

What you do: 

1. Preheat oven to 450 degrees Fahrenheit. Mix cornmeal, salt, and baking soda in a large bowl and set aside.
2. Pour soymilk into a large cup and add lemon juice. Stir in egg replacer. Add liquid to cornmeal mixture and stir to combine.
3. Grease a 9 x 12 baking dish (or an 8" square baking dish, a cast-iron skillet, or muffin tins). Fill with cornbread mixture. Dot the top of the batter with margarine and bake until golden, approximately 20 minutes.
Source of recipe: The recipe is inspired by a similar recipe found in Vegetarian Times magazine.

Preparation Time: 
10 minutes, Cooking time: 20 minutes
Cooking Time: 
20 minutes
9 to 12
Recipe Category: 


this looks like a vegan version of the 'classic corn-dodger' recipes (which is where, I believe, the Dodgers derived their name from...the dish was common back then in Brooklyn).....called such because if a stale one were thrown at you, you'd better dodge!! Definitely tasty though.


Well, I altered the recipe and used homemade coconut milk, because it was all I had.  It actually came out pretty good.  I like the slight tang the lemons gave it.  It was a bit heavy, but good.  I think I will try it again next time I have soy milk.

Log in or register to post comments