Cornbread

This recipe is based on one from Eating Well.  It's uses only 2 tablespoons of oil, so it's healthier than my "company version" which uses a whole stick o'butter.  I thought this version was a bit dry, however youngerSon and Hubby went to town on it.  I I compromised and served it will plant "butter."  Yum!

Since I was serving the cornbread with chicken, the buttermilk had to go.  One of my vegan cookbooks recommended mixing vinegar into soy milk as a substitute so I tried it here.  Works beautifully!

You can cut a few calories from the final result by using cooking spray to grease the pan, but margarine makes for a crunchier crust, IMHO.   The baking pan is heated before adding the batter to give the cornbread an even crispier crust.

Cornbread
Makes 9 servings

Margarine for coating baking pan
1 1/4 cups soy milk
2 Tbs. white vinegar
1 1/4 cups cornmeal
3/4 cup unbleached all-purpose flour
3 Tbl. granulated sugar
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 large egg
2 Tbs. vegetable oil

Preheat oven to 375F.  Lightly coat a 1.8 liter oblong or 8 inch square baking pan (or any equivalent) with margarine.  Place pan in oven to heat up while the oven is preheating.















In a 2-cup measuring cup, whisk together the soy milk and the vinegar.  Set aside and let stand a few minutes to allow the mixture to curdle.

In a large bowl, mix together all the dry ingredients (cornmeal through salt).

See the happy face I drew in the dry mixture?  I'm such a hoot!  :P

In a medium bowl lightly beat the egg, then whisk in curdled soy milk and oil.  Pour soy milk mixture over dry ingredients and stir just enough to wet the dry ingredients. 

Remove heated baking dish from oven and carefully pour in cornbread mixture.  You can't hear the resulting sizzle here, but you can see how the margarine has melted around the mixture.  Return dish to oven, and bake for 25-30 minutes, or until cornbread pulls away from the sides of the pan, and the top is lightly browned and springs back when gently pressed.

The cracks in the crust are normal.  Let cool on rack for at least 5 minutes to let set up.  If you can wait that long.

YoungerSon couldn't, but it came out fine anyway.  Cut and serve warm or at room temperature.