Vegan Cornbread
Recipe: #3641
December 22, 2011
Categories: Breads, Side Dishes, Southern, Game/Sports Day, Potluck Oven Bake, No Eggs, Vegan, Vegetarian, Quick Breads, more
"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
Ingredients
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
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