Old-Fashioned Wheat-Free Sugar-Free Cornbread

By Hklbrries

Ingredients

• 1 cup stone-ground cornmeal (NOT polenta)
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1 tbsp lemon juice
• 1 cup soymilk (unsweetened)
• 1 1/2 tsp egg replacer plus 2 tbsp soymilk or equivalent egg replacer to equal 1 egg
• 1 tbsp vegan margarine or shortening

Preparation

Step 1

Heat oven to 450 F. Place cast iron skillet (size determines thickness of bread, I use a fajita-type skillet and get an oval, thin cornbread. A 9-inch round could also work here) in heating oven to get hot. Melt margarine or shortening in skillet while you prepare the rest of the ingredients.

Mix cornmeal, salt, and baking soda together. Put lemon juice in 1 cup measuring cup and add soymilk to equal 1 cup. Add soured soymilk and egg replacer to cornmeal mixture, stir well.

Remove skillet from oven. (Careful! It will be HOT! Don't spill the grease!) Working quickly, pour batter into pan, and carefully return to oven. Skillet may be very full. This is OK it won't rise much. Bake 10 to 20 minutes depending on pan size, oven, and desired level of doneness. Test with fork if unsure. When done, turn out onto serving platter immediately and serve warm!