Comments on: Blue Ribbon Vegan Cornbread?

By: Vegan Cornbread « bettering myself through self experimentation

Vegan Cornbread « bettering myself through self experimentation — Sun, 07 Mar 2010 09:58:15 +0000

[...] Vegan I was looking for some recipes for vegan versions of bread and pancakes and came across this blog which has a recipe for a bread that is meant to be very [...]

By: Going… Going… Going… Gone vegan! « bettering myself through self experimentation

Wed, 03 Mar 2010 15:33:22 +0000

[...] some brown rice and a bunch of fruit to get me started. Also got some the ingredients for this vegan cornbread. I don’t really eat a lot of bread, but thought this would be a good way to easy myself into [...]

By: i dream of greenie’s top six vegetables for vegans « Vegina

i dream of greenie’s top six vegetables for vegans « Vegina — Thu, 18 Feb 2010 15:07:22 +0000

[...] Kernel Sanders recommends you make: -Spicy Grilled Corn on the Cob -Coconut Corn Chowder -Blue Ribbon Vegan Cornbread [...]

By: Chaya

Chaya — Wed, 25 Nov 2009 16:53:53 +0000

We are cornbread lovers so this sounds interesting and worth trying. I have flax seed. I wonder, if I could grind it into a meal. The only way to find out is to try it.

By: The Jew and the Carrot » Blog Archive » Gratitude

The Jew and the Carrot » Blog Archive » Gratitude — Tue, 24 Nov 2009 16:17:37 +0000

[...] fantastic, vegan, blue ribbon award winning Corn Bread recipe I found online and have been using with great [...]

By: Rachael

Rachael — Sat, 21 Nov 2009 02:30:32 +0000

Fantastic! I subbed applesauce for the oil, to make it a bit healthier and everyone loved it! Thanks.

By: Vegan Cheese (with Teese) & Chive Corn Dogs Recipe « Go Vegan Go!

Vegan Cheese (with Teese) & Chive Corn Dogs Recipe « Go Vegan Go! — Sun, 16 Aug 2009 12:32:41 +0000

[...] The full post at Cuny Queen doesn’t go into recipe specifics but she does link to the base corn dog recipe she used here. [...]

By: GilaB

GilaB — Mon, 13 Jul 2009 05:42:15 +0000

I find that almond milk is a better replacement for soy milk (or regular milk, for that matter) than is rice milk, as long as you don’t mind the added mild almond flavor. Rice milk has a significantly lower protein content than the other milks mentioned, and I find that it doesn’t behave in a similar way chemically to the others.

Ditto on not eliminating the salt.

By: Jonathan Abbett

Jonathan Abbett — Mon, 06 Jul 2009 14:45:11 +0000

I hope you go easy on your critique of the recipe with all those substitutions!

I will, however, recommend that you not eliminate the salt. Baked goods, even those on the sweeter side, tend to taste unpleasant without an appropriate amount of salt.

By: Carolyn Rowley

Carolyn Rowley — Mon, 06 Jul 2009 14:39:03 +0000

I’ve been a strict vegetarian since age 8 and I am now 40 something. I have not been able to eat cornbread (just haven’t found the right recipe and I want something that taste good) and was just discussing with my friend last night how I would most enjoy cornbread. She forwarded me this recipe by Dana Sly. Though I haven’t tried it yet, I am very thankful for all of the threads. I do not use any sweetener, so will probably substitute the sugar with unfiltered apple juice. Most appreciative of the baking soda info – will use aluminum free and reduce the amount. I do not drink soy and will replace with rice milk, and use brown rice flour for the all purpose flour. I’ll try no salt. I will use Olive Oil and not Canola. I do have a question about the flax seed. Mary mentioned only 1 tablespoon vs the 2 tablespoon listed. Is there a reason for decreasing it? Once someone can respond, I intend to get myself in the kitchen, try it and hope to have a Eureka experience!
Peace.