MOIST VEGAN CORNBREAD
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.
Provided by Caiti Ann
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 40m
Yield 12
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 209.7 calories, Carbohydrate 31.4 g, Fat 7.9 g, Fiber 2.3 g, Protein 4.5 g, SaturatedFat 0.7 g, Sodium 206.9 mg, Sugar 4.2 g
MOIST, SWEET VEGAN CORNBREAD
An amazing moist and sweet vegan cornbread recipe, works well as muffins too.
Provided by Arielle
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 45m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x5-inch baking pan with cooking spray.
- Beat 1/2 cup soy milk, sugar, vegetable shortening, salt, and vanilla extract together in a large bowl until well blended.
- Mix flour, cornmeal, and baking powder together in a bowl. Stir flour mixture into sugar mixture, alternating with the remaining 1 cup soy milk. Beat until well blended. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes.
Nutrition Facts : Calories 295.8 calories, Carbohydrate 43.9 g, Fat 11.4 g, Fiber 1.4 g, Protein 4.4 g, SaturatedFat 2.7 g, Sodium 353.5 mg, Sugar 15.2 g
MOIST VEGAN CORNBREAD
I don't like dry cornbread. This vegan version is tasty, and moist. It does not last long, however, so you do need to eat it within 2 days.
Provided by PdxBarb
Categories Quick Breads
Time 45m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees.
- Stir first three ingredients together.
- In another bowl whisk together the flour, cornmeal, baking powder and salt. Regular salt will work as well.
- Mix wet and dry ingredients together and pour into a greased 9x9 square pan. Bake for 35 minutes at 350 (or in miniloaf or muffin pans for about 25 minutes), until tester comes out clean.
Nutrition Facts : Calories 272, Fat 10.5, SaturatedFat 0.9, Sodium 378.4, Carbohydrate 42.5, Fiber 2.9, Sugar 17.2, Protein 4.2
THE BEST MOIST SWEET CORNBREAD
This is more like a cake it's so moist and light, you may want to add in some green chilies or shredded cheddar cheese --- for a less sweeter taste reduce sugar to 1/2 cup --- this is very good!
Provided by Kittencalrecipezazz
Categories Quick Breads
Time 45m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Set oven to 350 degrees F.
- Set oven rack to second-lowest position.
- Butter an 8 x 8-inch square baking dish.
- In a large bowl mix together flour with sugar, cornmeal, baking powder and salt.
- In another bowl whisk together half and half cream or milk, eggs, oil and melted butter; add to the flour mixture and stir with a wooden spoon until just combined.
- Mix in canned corn niblets.
- Transfer to baking dish.
- Bake for 35 minutes or until the the cake tests done.
Nutrition Facts : Calories 207.9, Fat 10.6, SaturatedFat 4, Cholesterol 37.9, Sodium 184.9, Carbohydrate 26, Fiber 1, Sugar 9.5, Protein 3.4
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