Moist Vegan Cornbread

4.3

(3)

2 Reviews

2 Photos

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.

Submitted by Caiti Ann

Updated on January 14, 2022

Prep Time:

10 mins

Cook Time:

25 mins

Additional Time:

5 mins

Total Time:

40 mins

Servings:

12

Yield:

1 10-inch skillet

Jump to Nutrition Facts

Ingredients

2 cups soy milk
2 teaspoons apple cider vinegar
2 cups cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
⅓ cup canola oil
2 tablespoons maple syrup
1 cup frozen corn kernels

Directions

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.

Cook's Note:

You can also use honey instead of maple syrup, but then the cornbread is no longer vegan.

Nutrition Facts (per serving)

210	Calories
8g	Fat
31g	Carbs
5g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 210
% Daily Value *
Total Fat 8g	10%
Saturated Fat 1g	4%
Sodium 207mg	9%
Total Carbohydrate 31g	11%
Dietary Fiber 2g	8%
Total Sugars 4g
Protein 5g	9%
Vitamin C 1mg	1%
Calcium 61mg	5%
Iron 2mg	9%
Potassium 154mg	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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