• 1 cup organic corn meal
  • 1 cup unbleached flour
  • 1 cup rice or vegan soymilk
  • 1/2 cup vegan sugar or sugar substitute
  • 1/3 cup of vegetable, corn, or canola oil
  • 3 teaspoon Ener-g Ener-G Egg Replacer
  • 4 tablespoon water
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt


Preheat oven to 375 degrees.

Mix water and Ener-G Egg Replacer until there are no white lumps or residue. put to side.

Mix dry ingredients in a med to lg mixing bowl. (If you use a vegan sugar substitute, note that not all subs are 1:1)

Mix in soymilk (I use Edensoy extra), oil, then egg replacer. mix well.

Grease baking pan (I use a medium cast iron skillet for my vegan cornbread and cakes, but be creative) with oil or soy margarine.

Pour mix in pan and bake for 20-25 min or until you can poke the center with a toothpick and it comes out clean.

Slice and enjoy.

Serves: 8-10