Thank you! I used the recipe but substituted the one cup of water for the 7/8 of soy milk and 1/8 of lemon juice. Please, have chili with the corn bread, it is a very good and healthy pairing.

These turned out great. My first attempt at Vegan bread.

I didn't have any egg replacement and just added a small can of cream of corn. it came out very moist, but still missing something. perhaps a little more salt next time. overall not bad for vegan.

I made these exactly according to the recipe as a test. I did not care for this. Reading the reviews, most people who liked them added/changed things. The recipe as it is is bitter with too much baking powder, and i didn't like the texture or appearance. i'll go back to my whole wheat honey corn muffins and try using egg replacer and soy milk in that recipe to make them vegan.

This was a wonderful recipe. Usually I change every recipe I make, but this one I did not and it was the best vegan cornbread we have had, ever! It is definitely a keeper. Thanks!

WOW!!! These are delicious!!!! My son has dairy and egg allergies and I couldn't believe how good these were! Perfect! I will definitely be adding this to the list of foods he can eat. I couldn't tell a difference between these and cornbread with egg and dairy. Thanks for such a great recipe!

Very good. I was looking for a dairy free recipe and so I just used 1 real egg instead of the egg replacer. It's not very sweet and makes a pretty crumbly bread. I sprayed a 8"x8" baking dish with non-stick spray and just baked the batter in there for 15 minutes. Came out perfect. Tastes great with soy margerine!

Very moist and light. Rose well. I used the buttermilk suggestion with soy milk and lemon juice. I converted the recipe to make 9 muffins and it was more than enough for 12. We are not vegans so I made them for my son's school lunches and added 1/2 cup of ham and 1/2 cup cheese diced.

A little bland, but OK.

We are vegans solely for health reasons so we used an egg white. We added about 3/4 cup frozen corn. Easy, quick, and YUMMY!!!! Excellent with vegan chili!

These were insanely easy to make and much more flaverful than I expected. They were so popular I had to whip up another double batch during my last dinner party. I couldn't find dry egg replacer at the grocery store, so I left it out. These still turned out much better than I expected. They were gobbled up by both my vegan and non-vegan friends. I think next time I'll add some filler like peppers, jalapeno, or dill.

These were very tough, dry, and tasteless. I DID use applesauce instead of oil, though, so gave it two stars instead of one.

These were good. The only change I made was the addition of a little vanilla extract. On a sidenote however, these muffins are not technically 100% vegan since they use white sugar.

mm mm, sooo good. my whole family loved it. my only changes were to use 7/8 c soymilk mixed with 1/8 c lemon juice in place of the water (a buttermilk-like solution), and also i baked it in an 8 inch round pan at 350 for 20-ish minutes. i'll be making this again!

My kids have various food allergies, including egg & dairy, so I was very excited to try these muffins. I made them exactly as the recipe states - no changes. They looked okay but needed help taste-wise. I think they need more sugar to help the flavor. They also have a strange aftertaste, maybe due to the egg replacer? The consistency is good, though. I was very excited to see a vegan recipe but unfortunately was disappointed. Thanks anyway!