Comments on: Deluxe Cornbread

By: jan johnson

jan johnson — Mon, 12 Oct 2015 02:28:32 +0000

this is very similar to dr ornish’s recipe corn being the difference love it. therecipe has worked every time for many years. love all of your recipes I have tried

By: SusanV (admin)

SusanV (admin) — Mon, 15 Oct 2012 16:43:17 +0000

Judi, yes, you can make soy yogurt at home. See this recipe for details: http://blog.fatfreevegan.com/2007/01/making-soy-yogurt.html

By: Judi

Judi — Mon, 15 Oct 2012 16:37:12 +0000

P.S. Can soy yogurt be home made?

By: Judi

Judi — Mon, 15 Oct 2012 16:35:54 +0000

Thanks to everyone for their cornbread comments. What I’ve taken from this discussion is that everyone has a different take on what’s right and I’ll probably have to do some experimenting. I’ll check out the egg replacement although I may just try making a yeast c-bread. I’ve never seen soy yogurt, but have read about it and if I can find some, that might add some of the flavor that buttermilk gives. Thank you all.

By: Gaylan

Gaylan — Tue, 27 Dec 2011 05:20:43 +0000

Baking Powder won’t make it taste bitter or bad if you use Rumford or any brand that is aluminum free. Whole wheat pancakes with Rumford baking powder are wonderful!!!

By: Barbara

Barbara — Fri, 04 Nov 2011 02:57:16 +0000

OOPS! Please correct last sentence … replace “back as directed” with “bake as directed” …

By: Barbara

Barbara — Fri, 04 Nov 2011 02:54:47 +0000

For traditional cornbread with a great crust, try making this in a well seasoned iron skillet. Simply pour enough oil to generously cover the bottom of the skillet and place it into the oven while it is preheating. Careful not to leave it in too long, otherwise the oil will start smoking, but typically, removing the hot skillet when the oven comes up to temperature is long enough. Use a potholder to remove the hot skillet from the oven and pour your batter in right away. If you hear a sizzle, then you know you will get a wonderful crust on the sides bottom. Replace the skillet back into the oven and back as directed, then ENJOY!

By: Veganologist

Veganologist — Sun, 25 Sep 2011 14:06:35 +0000

Sounds delicous, I think i would ad some chopped jalapino pepper. Thanks

By: SusanV (admin)

SusanV (admin) — Mon, 19 Sep 2011 22:22:28 +0000

I’ve made this recipe many times, and it rises perfectly. No adjustment is needed, and extra baking powder will give it a bad flavor.

By: Leilani Goudeau

Leilani Goudeau — Mon, 19 Sep 2011 22:18:19 +0000

I have made many Vegan cornbread recipes. I have found that when you don’t use eggs, you need more of a rising agent. I would use 2 1/2 teaspoons if using unbleached flour and 3 teaspoons for whole wheat flour with cornmeal.