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 caloriescarbohydrate: 31.4 gcholesterol: : -fat: 7.9 gfiber: 2.3 gprotein: 4.5 gsaturatedFat: 0.7 gservingSize: -sodium: 206.9 mgsugar: 4.2 gtransFat: : -unsaturatedFat: : -
Directions Moist Vegan Cornbread
Directions
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Preheat oven to 350 degrees F (175 degrees C). Place a greased, 10-inch cast iron skillet in the preheating oven.
Mix soy milk and vinegar together in a bowl. Let stand until curdled, about 5 minutes.
Mix cornmeal, flour, baking powder, and salt together in a bowl.
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.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 35 minutes. Slice into squares or wedges.