Here is a popular recipe for cornbread that is advertised as being both sugar free and wheat free. If you try this recipe, please let us know how it is in the comments below!
Ingredients:
- 1 cup stone-ground cornmeal (NOT polenta)
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 tablespoon lemon juice
- 1 cup soy milk (unsweetened)
- 1 and 1/2 teaspoons egg substitute + 2 tablespoons soy milk or equivalent egg substitute to = 1 egg
- 1 tablespoon margarine or shortening
Directions:
- Heat oven to 450 degrees.
- Place cast iron skillet (size determines thickness of vegan bread, I use a fajita type skillet and get an oval, thin cornbread. A 9 inch round could also work here) in heating oven to get hot.
- Melt margarine or shortening in skillet while you prepare the rest of the ingredients.
- Mix cornmeal, salt, and baking soda together.
- Put lemon juice in 1 cup measuring cup and add soymilk to = 1 cup.
- Add soured soymilk and egg replacer to cornmeal mixture, stir well.
- Remove skillet from oven. (Careful not to spill the grease!)
- Working quickly, pour batter into pan, and carefully return to oven. Skillet may be very full. This is OK it won’t rise much.
- Bake 10-20 minutes depending on pan size, oven, and desired level of doneness. Test with a fork if unsure.
- When done, turn out onto serving platter immediately and serve warm!
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