Moist Vegan Cornbread Recipes
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
VEGAN CORNBREAD
Make and share this Vegan Cornbread recipe from Food.com.
Provided by alyseepoo
Categories Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F
- Grease muffin cups or a square pan.
- Put dry ingredients in one bowl, and mix them.
- Put oil and milk together, and add to dry.
- Stir til just moist.
- Bake for 25 minutes.
VEGAN CORNBREAD!
I took this recipe word-for-word off the about.com website. I haven't tried it, but I figured we needed a vegan cornbread recipe to go along with vegetarian chili :)
Provided by pollen
Categories Quick Breads
Time 30m
Yield 1 pan
Number Of Ingredients 10
Steps:
- Mix dry ingredients in a bowl.
- Mix wet ingredients in another bowl.
- Add wet to dry and stir well.
- Bake at 375° for about 30 minutes, or until golden brown.
Nutrition Facts : Calories 1171, Fat 5.9, SaturatedFat 0.9, Sodium 3049.6, Carbohydrate 264, Fiber 17.1, Sugar 51.4, Protein 25.3
SWEET & SALTY VEGAN CORNBREAD
This cornbread, made without eggs, is delicious, and slightly more moist than traditional cornbread.
Provided by SnowHat
Categories Breads
Time 45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F.
- Combine soymilk and vinegar and let stand.
- Mix dry ingredients in a large bowl.
- Add the soymilk mixture and the oil, and stir until just blended.
- Spread the batter into a nonstick or lightly oil-sprayed 9-inch square baking dish, and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
- Serve hot.
Nutrition Facts : Calories 179.7, Fat 4.9, SaturatedFat 0.6, Sodium 371, Carbohydrate 29.8, Fiber 1.8, Sugar 5.1, Protein 4.3
VEGAN CORNBREAD
A whole foods, healthy recipe with whole corn kernals- moist, sweet and delicious. from Christina Pirello's book Christina cooks everything you always wanted to know about whole foods
Provided by YogaLife
Categories Breads
Time 45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Pre-heat the oven to 350 degrees and lightly oil and flour a 9 inch square glass baking dish.
- Combine the flour, cornbread, baking powder and cinnamin in a mixing bowl. Whisking to impart air into the mixture.
- Stir in the oil and the rice syrup. Slowly add the soymilk, mixing to create a smooth, spreadable batter. Fold in the corn.
- Spoon the batter evenly into prepared dish and bake for about 35 minutes, until the center springs back to the touch.
- remove from the oven and set aside to cool before slicing.
Nutrition Facts : Calories 297, Fat 15.1, SaturatedFat 2.1, Sodium 204.8, Carbohydrate 37.1, Fiber 5.4, Sugar 0.3, Protein 6.6
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