Moist Vegan Cornbread recipe

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Ingredients

2 cups soy milk
2 teaspoons apple cider vinegar
2 cups cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
⅓ cup canola oil
2 tablespoons maple syrup
1 cup frozen corn kernels

Nutrition Info

209.7 calories
carbohydrate: 31.4 g
cholesterol: : -
fat: 7.9 g
fiber: 2.3 g
protein: 4.5 g
saturatedFat: 0.7 g
servingSize: -
sodium: 206.9 mg
sugar: 4.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Place a greased, 10-inch cast iron skillet in the preheating oven.

  2. Mix soy milk and vinegar together in a bowl. Let stand until curdled, about 5 minutes.

  3. Mix cornmeal, flour, baking powder, and salt together in a bowl.

  4. Pour oil and maple syrup into the soy milk mixture. Whisk with a fork until foamy, about 3 minutes. Pour over cornmeal mixture and mix until combined. Fold in corn kernels. Pour batter into the hot skillet.

  5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 35 minutes. Slice into squares or wedges.

Recipe Yield

1 10-inch skillet

Recipe Note

This is a basic cornbread that's great with vegan chili. It's nice for anyone who's vegan or if you just happen to be out of eggs. It tastes best when cooked in a cast iron skillet that's been preheated in the oven.

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