Vegan Cooking Tips
Quick Cornbread Mixes
By Chef Nancy Berkoff, RD, EdD, CCE
Cornbread is the meal of princes and paupers, or anyone who likes a hearty and semi-fast meal (fast to mix, a bit of time to bake). The dry component of the cornbread mix can be combined and stored in an airtight container until ready to use. White or yellow cornmeal work equally well. The liquid ingredients can be added right before popping in the oven or the microwave. Cornbread is a light labor task. Cornbread batter should be mixed only until all the ingredients are combined. There may be some lumps, but that's okay. Overmixed cornbread can be dry.
To prepare and store the dry cornbread mix, you'll need a measuring cup, measuring spoons, and airtight containers. To prepare the mixes in the following four recipes, you have two options:
- Combine all dry ingredients and store in an airtight container. Have liquid ingredients on hand to add in at a later date.
- Combine all ingredients (wet and dry) and refrigerate for up to three days before baking.
The secret to a crusty cornbread is the cornmeal and the baking dish. For a crispy, crackly-crusted cornbread, you'll need fresh cornmeal and a cast-iron skillet that can be put in the oven (no rubber or plastic handles). You can get good results with glass or metal oven dishes or muffin tins. The longer the length of the pan, the less baking time and the more crust you'll have. The recipes in this article can be baked in an 8" square or 9" x 13" glass or metal oven dish. You may also use tins that make 6 standard size muffins or 12 mini-muffins.
To save time, bake two batches at once, freezing one (cut into individual portions) for later use. Allow cornbread to cool prior to freezing. To reheat, don't thaw cornbread. Wrap in foil or place in a covered oven-proof dish and heat at 400 degrees for 5-10 minutes.
Cornbread can be easily microwaved. Microwaving yields a steamy, moist, dense cornbread. You won't get a crust in a microwave, but the cornbread will have a luxurious texture, like a steamed pudding. You can microwave baked, frozen cornbread when you're ready to eat it. And remember, don't let cornbread thaw prior to reheating.
If you're a cornbread purist, piping hot cornbread with a dab of vegan margarine will suffice. If you'd like to create cornbread meals, you can add in a small amount (about 3 Tablespoons for our recipes) of extra ingredients to the batter before baking, as follows:
- - Canned:
- chilies
- pimentos
- corn
- mixed veggies
- kidney beans
- sliced mushrooms
- sliced olives
- crushed pineapple (drain veggies and fruit prior to adding)
- nutritional yeast (1 Tablespoon)
- chopped walnuts or pecans
- chopped raisins
- or chopped dried apricots
- - Frozen:
- peas
- corn
- mixed veggies
- chopped okra
- or black-eyed peas
(Allow veggies to thaw prior to adding.)
- - Vegan "dairy" and "meat":
- sour cream
- shredded cheese
- soy crumbles
- vegan ground round
- crumbled vegan sausage
- or chopped Tofurky or seitan
- - Fresh:
- corn off the cob
- or chopped onions
- tomatoes
- bell peppers
- mango
- or fresh chilies
If you'd like to let everyone create their own cornbread flavor, you can have toppings on hand. Here are some suggestions:
- - Sweet:
- applesauce
- chopped canned fruit
- mashed or sliced bananas
- maple syrup
- molasses
- chopped dried fruit
- chopped nuts
- carob chips
- vegan fruit-flavored yogurt
- peanut butter, or margarine
- - Savory:
- salsa
- vegan chili
- canned beans
- heated vegan chopped sausage
- chopped white or green onions
- vegan sour cream
- canned creamed corn
- or cooked lentils
Filled or topped, a hearty serving of cornbread makes a hearty meal. In the morning, pair cornbread with a hot soy or rice chocolate beverage or a fruit smoothie. For lunch or dinner, pair with a salad, some grilled or steamed veggies, and a mug of soup.
The recipes we've included in this article, except for the first one, are lowfat. All can be baked in the oven or microwave and can also be used to make corn cakes (cornmeal pancakes). To make cornmeal pancakes, prepare one of the recipes, then drop the batter onto a preheated, vegetable oil-sprayed or nonstick frying pan. Just like pancakes, flip corn cakes once when the batter begins to bubble.
If you allow yourself an occasional indulgence, prepare hot water cornbread. Simply make one of the recipes, omitting half the called-for liquid (you want a stiff batter). Drop the cornbread batter by spoonfuls into hot vegetable oil and deep fry until golden and crispy. This is a traditional Southern dish.
Note: For the recipes below, Ener-G egg replacer can be purchased in natural foods stores or ordered online. For more information on this product, see the company's website at <www.ener-g.com>.
Now and Later Cornbread Mix
(Makes 15 two-inch square pieces)
Dry Mix
- 4 cups all-purpose flour
- 1 Tablespoon salt
- 1 cup sugar (your favorite vegan variety)
- 4 Tablespoons baking powder
- 4 cups cornmeal
- 4 Tablespoons Ener-G egg replacer
Combine all ingredients and store in an airtight container.
Liquid Ingredients
- 1 cup vegetable shortening or vegan margarine
- 3 Tablespoons water
- 1 cup soy or rice milk (Use a lowfat version, if desired.)
- Vegetable oil spray
Preheat oven to 425 degrees. In a large bowl, combine all ingredients and mix only until blended. If mix does not appear moist (like extremely thick pancake batter), you may slowly add 1-2 additional Tablespoons of water. Spray vegetable oil into baking dishes or muffin tins, then pour in batter. Bake for 20 minutes or until knife inserted in center comes out clean.
| Total calories per serving: 420 | Fat: 15 grams |
| Carbohydrates: 66 grams | Protein: 7 grams |
| Sodium: 810 milligrams | Fiber: 3 grams |
Notes:
1) If you want to prepare half this recipe, use 2-1/2 cups dry mix, 1/2 cup shortening, 4 teaspoons water, and 3/4 cup milk.
2) To prepare this entire recipe, pour batter into a baking pan and refrigerate for 8-12 hours before baking.
Lowfat Cornbread
(Serves 4-6)
- 1 cup cornmeal
- 1 cup all-purpose flour
- 4 teaspoons baking powder
- 4 Tablespoons sugar (your favorite vegan variety)
- 1 teaspoon salt
- 1 Tablespoon Ener-G egg replacer
- 1 cup soymilk
- 5 Tablespoons applesauce
- Vegetable oil spray
Preheat oven to 450 degrees. Combine all ingredients until just mixed. Spray vegetable oil into an oven-proof dish or muffin tins (or use the nonstick variety), then pour in batter. Bake for 20 minutes or until knife inserted in center comes out clean.
| Total calories per serving: 250 | Fat: 2 grams |
| Carbohydrates: 53 grams | Protein: 6 grams |
| Sodium: 880 milligrams | Fiber: 3 grams |
Notes: To prepare dry mix ahead, measure and combine cornmeal, flour, baking soda, salt, and egg replacer. Store in airtight container until ready to use. To microwave, spray vegetable oil into a 1-quart microwave dish, pour in prepared batter, cover with damp cloth or paper towels, and microwave on HIGH for 4 minutes. Remove towels, and microwave for 4 more minutes on HIGH or until knife inserted in center comes out clean.
Wheat- and sugar-free cornbread
(Makes 6-8 two-inch square pieces)
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 cup unsweetened soymilk
- 1 Tablespoon lemon juice
- 1-½ teaspoons Ener-G egg replacer mixed with 2 Tablespoons water
- 1 Tablespoon vegan margarine
1 cup cornmeal
Preheat oven to 450 degrees. Mix cornmeal, salt, and baking soda, and set aside. Put soymilk in a large cup, then add lemon juice to "sour." Combine "sour" soymilk with egg replacer. Add to cornmeal mixture and stir only to combine. Place in 8" square or 9" x 13" baking dish, cast-iron skillet, or muffin tins. Dot the top of batter with margarine and bake until golden, about 20 minutes. This recipe doesn't rise very much, but it forms a nice crust.
Notes: To premake mix, you can measure and combine cornmeal, salt, baking soda, and egg replacer. Store in an airtight container until ready to add liquid ingredients. To microwave this recipe, place prepared batter in a 1-quart microwave dish. Cover with wet cloth or paper towel. Microwave on HIGH for 5 minutes. Remove towel and microwave on HIGH for 3 minutes or until knife inserted in center comes out clean.
| Total calories per serving: 90 | Fat: 3 grams |
| Carbohydrates: 15 grams | Protein: 2 grams |
| Sodium: 270 milligrams | Fiber: 2 grams |
Whole Wheat Cornbread
(Serves 6-8)
- 2 cups cornmeal
- ½ cup whole wheat flour
- ⅔ cup oat flour
- 1-½ Tablespoons baking powder
- 2 cups soy or rice milk
- 3 Tablespoons applesauce
- 3 teaspoons Ener-G egg replacer
- 3 Tablespoons water
- Vegetable oil spray
Preheat oven to 375 degrees. In a small bowl, combine cornmeal, whole wheat flour, oat flour, and baking powder. In a second bowl, combine milk, applesauce, egg replacer, and water. Combine the contents of both bowls and mix only until combined.
Spray an 8" square pan, cast-iron skillet, or muffin tins with oil. Pour in batter and bake until a knife inserted in the center comes out clean, about 25 minutes.
| Total calories per serving: 220 | Fat: 3.5 grams |
| Carbohydrates: 43 grams | Protein: 7 grams |
| Sodium: 340 milligrams | Fiber: 6 grams |
Notes: To make ahead, measure and combine cornmeal, whole wheat and oat flours, baking powder, and egg replacer. Place in airtight container and store until ready to use. You can prepare this entire recipe, then pour mixture into a baking pan and place in the refrigerator for 8-12 hours prior to baking.
