Reviewed: Jan. 26, 2008

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.

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Reviewer:

earthtoots

Reviewed: Dec. 25, 2007

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!

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4 users found this review helpful

Reviewer:

humburger

Cooking Level: Intermediate

Reviewed: Dec. 18, 2007

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!

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3 users found this review helpful

Reviewer:

Jenna D.

Cooking Level: Intermediate

Home Town: Lawton, Oklahoma, USA

Reviewed: Nov. 14, 2007

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!

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Reviewer:

yippee5

Reviewed: Oct. 9, 2007

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.

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4 users found this review helpful

Reviewer:

Groovy Canuck

Cooking Level: Expert

Home Town: Elora, Ontario, Canada

Reviewed: Aug. 28, 2007

A little bland, but OK.

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Reviewer:

ASTRIDA77

Reviewed: Feb. 7, 2007

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!

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1 user found this review helpful

Reviewer:

juliacooks

Cooking Level: Intermediate

Living In: Cody, Wyoming, USA

Reviewed: Oct. 25, 2006

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.

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12 users found this review helpful

Reviewer:

KUNGFUMUNKI

Cooking Level: Intermediate

Home Town: Louisville, Kentucky, USA

Living In: Bloomington, Indiana, USA

Reviewed: Sep. 29, 2006

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

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Reviewer:

Mallow1

Cooking Level: Intermediate

Living In: Vancouver, Washington, USA

Reviewed: Jun. 16, 2006

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.

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1 user found this review helpful