Reviewed: Mar. 13, 2012

Best cornbread I have EVER made! I have struggled to find good-tasting vegan cornbread, and simply none live up to the expectation I have of its taste and texture. Until I tried this one, that is! This is perfect. The tofu gives it that fluffier consistency I was missing with my close second favourite that involves flax seed as an egg replacer. When I made this, I substituted honey for the sugar. I should also add I thought i worked best to make in muffin cups instead of in a square baking pan. I loved it and have made it more than once! Definitely a "keeper."

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3 users found this review helpful

Reviewer:

justagirl

Reviewed: Feb. 14, 2012

we made this with a slight variation- used equal parts lemon infused olive oil and coconut oil in place of veg oil. WAS DELICIOUS! We are making again today and adding some zest... makes a super nice lemony coffee cake ish thing.

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0 users found this review helpful

Reviewer:

lmcteer

Reviewed: Jul. 7, 2011

This was overall pretty good. Sometimes vegan recipe makeovers don't taste anything like the original (that's not always a bad thing), and while you could tell there was something different, you could also right away identify it as corn bread. My tasters gave it the thumbs up. My one comment is that it was really dense. It didn't have the sponginess and softness of cornbread--almost more dumpling-like, with a pretty doughy texture even when cooked through. That aside, it was still very tasty and enjoyed by many.

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7 users found this review helpful