A good vegan cornbread shouldn't be too crumbly, and should have plenty of moisture. This is a super quick and easy vegan cornbread recipe using self-rising cornmeal instead of fresh corn to cut down on the preparation time.
- 2 cups self-rising cornmeal
- 1 1/4 cups soy milk
- Egg replacer for 1 egg
- 1/4 cup vegan margarine
Pre-heat oven to 400 degrees and lightly grease a small casserole or baking dish.
In a large bowl, combine all ingredients until smooth and creamy. Pour into greased casserole or baking dish. Bake for 25-30 minutes.