Corn bread recipe - NO dairy or eggs
- skigyrl177 Jul 25, 2007 01:37 PM
I know it seems like a strange request, but my brother is allergic to both dairy and eggs. That means...no milk, buttermilk, butter, eggs...nothing. He wants me to make corn bread for him because in most restaurants he can't eat it. I've looked around for a recipe, but can't seem to find anything so I thought I'd check here.
Does anyone have any recipes I could try?
Thanks for the help.
You can make old fashioned hot water corn bread, also known as corn pones. if you can find Indian head cornmeal it is exceptionally fine for this.
Mix 2 C. cornmeal with 1 tsp. salt, 4 tsp. flour, 2 tsp. baking powder and stir it all up, i sometimes like to add ground black pepper, maybe some minced onion, crushed red pepper flakes for different flavors. Okay when that is well mixed put a kettle of water on to boil and place a deep skillet on the stove and add oil to about 1 1/2 " deep. The oil should get hot but not smoking. When the water is boiling measure out 2 C. and add to the cornmeal mix. Stir well. Allow it to cool a bit. Then spoon out a handful into your hand and form oval cakes. 3 1/2" long and about 3/4" thick. You may want to slide it on to a spatula the first few times you make them to ease them into the hot oil. Experienced cooks generally get them in without burning themselves. Be Careful. Fry the pones until golden 1-2 mins.then flip them over. Keep making them until all of the batter is used up. For those who can eat it butter is really good on them, but jams or Parve margerine (non-dairy) will be just fine. Split them open and use as a sandwich. Think about a fried fish sandwich on a pone.
if you're not into sweet cornbread, this is a really good recipe, from vegan with a vengeance/the post punk kitchen, which i can't recommend enough for nondairy recipes that aren't overly concerned with being healthy:
2 cups cornmeal
1 cup unbleached all-purpose flour
2 teaspoon baking powder
1/3 cup canola oil
2 tablespoons maple syrup
2 cups soymilk
2 teaspoons apple cider vinegar
1/2 teaspoon salt
Preheat oven to 350, line a 9x13 baking pan with parchment paper or spray the bottom lightly with non-stick cooking spray.
In a medium bowl, wisk together the soymilk and the vinegar and set aside.
In a large bowl, sift together the dry ingredients (cornmeal, flour, baking powder and salt).
Add the oil and maple syrup to the soymilk mixture. Wisk with a wire wisk or a fork until it is foamy and bubbly, about 2 minutes.
Pour the wet ingredient into the dry and mix together using a large wooden spoon or a firm spatula. Pour batter into the prepared baking pan and bake 30-35 minutes, until a toothpick inserted into the center comes out clean. Slice into squares and serve warm or store in an airtight container.
oh yeah, that mix is pretty good! i believe it calls for milk and oil, so you just substitute soy milk.
i wouldn't recommend doing what i did once when i was out of vegetable oil, which was using peanut oil instead! peanutty cornbread is not good.
on a side note, tj's brownie mix is also awesome made with soymilk and egg replacer.
Ener G foods makes a product called Egg Replacer. It is a powder that you add water to. You can get it in the natural foods section of many supermarkets. I wouldn't use it for scrambled eggs, but it is a decent substitute for eggs in many baked goods. I don't remember exactly, but I think you use 1 tablespoon for each egg in a recipe. The box has directions. Using soy or rice milk works really well (my husband was vegan for a long time).
Here's a simple recipe that works well:
1 cup all--purpose flour
1 cup cornmeal
1 tab. baking powder
1/4 cup canola oil
1/4 cup sugar
1/2 teas. salt
egg replacer to equal 2 eggs
1 cup soy, rice or almond milk
Mix dry ingredients together. Lightly beat eggs and add milk and oil. Add dry ingredients. Bake at 350 in a greased nine inch cake pan for about 20 give or take a few minutes. Bread is done when the center is set.