Sumptuous Vegan Cornbread
No Eggs and No Dairy, but I can't get enough of this Cornbread. Even better with fresh corn kernels and chopped jalapenos!
- Preparing Time: 20 minutes
- Total Time: 45 minutes
- Served Person: 9
vegan
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
dairy free
pescatarian
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 tablespoons canola oil
- 1 cup cornmeal
- 1 1/2 cups fortified soy or rice milk
- 1 1/2 tablespoon white or cider vinegar
- 1 cup barley or whole wheat flour
- 2 tablespoon sugar or other sweetener
- Carbohydrate 3.83600277777981 g
- Cholesterol 0 mg
- Fat 3.20103611111111 g
- Fiber 0.266022222237455 g
- Protein 0.357219444444444 g
- Saturated Fat 0.261532777777778 g
- Serving Size 1 1 Serving (11g)
- Sodium 110.767833333435 mg
- Sugar 3.56998055554235 g
- Trans Fat 0.157736944444445 g
- Calories 45 calories
Preheat oven to 425°F. Combine non-dairy milk and vinegar and set aside. Mix cornmeal, flour, sugar or other sweetener, salt, baking powder, and baking soda in a separate large bowl. Add non-dairy milk mixture and oil. Stir until just blended. Spread batter evenly in a vegetable oil sprayed 9"×9" baking dish. Bake until top is golden brown, 25 to 30 minutes. Serve hot.
