13 Reviews of Cornbread

From: Dewdropdeb

On Oct 8, 2007

Really good recipe! I used buttermilk, as I assumed that was the point of the vinegar! I also added a small can of corn for extra crunch. So good. This will be a staple in our house. I went looking for an egg-free recipe, because I needed cornbread and had no eggs. I can't believe that a vegan recipe is so wonderful. Really makes you stop and think!

From: Chef #360554

On Nov 25, 2007

I was looking for a dairy-free cornbread recipe as my son is allergic to eggs and milk, and this cornbread was to be used in the dressing I was making for Thanksgiving. I'm glad to say the cornbread turned out good, except that I used regular bleached flour and cane sugar as that was what I had in the pantry. Still turned out good! At first I didn't know why and how long I had to let the soymilk and vinegar stand but after letting it sit for 10 minutes, I noticed it started curdling. I guess that's what makes this recipe work. I give this recipe the thumbs up!

From: JustStartingOut

On Mar 9, 2008

A good, solid cornbread recipe. I made it with white cornmeal and rice milk (what I had on hand). I also used 1 Tbsp raw turbinado sugar and 1 Tbsp honey as I ran out of the sugar. The cornbread was very moist and yummy with a very good flavor. It wasn't quite as sweet as I normally like it so I'll double the sugar next time I make it. All in all a very good cornbread!

From: ladypit

On Feb 23, 2007

Really liked this cornbread. I actually used skim milk instead of the soy (because all the soy I had was vanilla and I thought it might taste funny!). I loved that this had no eggs and used oil as I am out of butter. I used splenda. Not quite as sweet as we like, but great texture.

From: WI Cheesehead

On Sep 19, 2006

I used rice milk and whole-wheat flour and Sucanat for sugar. This is a light, moist cornbread. Very tasty. It was very liquidy, so thought it wouldn't set up, but it came out perfect!

From: Netgirl's Healthy Cookbook

On Oct 11, 2007

Of the options listed in the recipe, I chose to use the whole wheat pastry flour and raw (turbinado) sugar. I was very pleased with this cornbread and have yet to find a vegan cornbread recipe I like better. It was also very easy to make. The ingredients listed are ones I keep on hand anyway, which is another plus. The only problem I have is that this recipe is cut into 8 rectangular servings (instead of 9 square ones), so the nutritional information is more difficult to compare to other recipes. Thanks for posting this recipe!

From: Chef #1184903

On Feb 26, 2009

I did double the sugar as suggested by other reviewers. I will never again search for a cornbread recipe. No special ingredients needed, all stuff in my kitchen on a regular basis. This is cornbread, really cornbread that is safe for all the members of our family including the egg and dairy allergies. I used regular old AP flour and processed sugar. Store-brand soy milk. This recipe worked great for a non-vegan who must cook in a vegan-like manner.

From: Chef #972442

On Sep 29, 2008

The best and moistest cornbread I have ever had! My family loves it and it is EASY too! I use course yellow cornmeal!

From: Solaced1

On Oct 7, 2006

Perfect cornbread!

From: Wish I Could Cook

On Nov 8, 2008

I'll never search for another cornbread recipe! I don't like my cornbread to be too crumbly, and this one was moist and perfect (still crumbled like cornbread should, but it didn't completely fall apart.) I doubled the sugar like some other reviewers suggested, but otherwise made it as posted. Great, easy, delicious recipe.