Vegan Cornbread

10m
Prep Time
35m
Cook Time
45m
Ready In


"This cornbread was served as an accompaniment to the Vegetarian Network of Austin's award-wining Vegetable Chili at the 2007 Lone Star Vegetarian Chili Cook-Off. We also made copies of the recipe available."

Original is 9 servings

Nutritional

  • Serving Size: 1 (77.7 g)
  • Calories 162.5
  • Total Fat - 6.7 g
  • Saturated Fat - 1.1 g
  • Cholesterol - 0 mg
  • Sodium - 110.5 mg
  • Total Carbohydrate - 21.8 g
  • Dietary Fiber - 2.9 g
  • Sugars - 0.8 g
  • Protein - 4.9 g
  • Calcium - 58.5 mg
  • Iron - 1.2 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat oven to 425 and lightly oil a 9-inch square baking dish.

Step 2

Combine soymilk and vinegar and let stand.

Step 3

In a large bowl, mix dry ingredients.

Step 4

Add soymilk mixture and oil and stir just until blended.

Step 5

Spread the batter into pan and bake for 20-30 minutes, or until a toothpick inserted in the center comes out clean.

Tips


No special items needed.

1 Reviews

Mikekey

This was moist and easy to make, but I thought the whole wheat flour made it a bit heavy. I would cut the amount down, or use unbleached all-purpose flour.

4.0

review by:
(18 Jan 2012)

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