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Ingredients
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2 cups soy milk
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2 teaspoons apple cider vinegar
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2 cups cornmeal
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1 cup all-purpose flour
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2 teaspoons baking powder
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½ teaspoon salt
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⅓ cup canola oil
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2 tablespoons maple syrup
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1 cup frozen corn kernels
Directions
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Preheat oven to 350 degrees F (175 degrees C). Place a greased, 10-inch cast iron skillet in the preheating oven.
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Mix soy milk and vinegar together in a bowl. Let stand until curdled, about 5 minutes.
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Mix cornmeal, flour, baking powder, and salt together in a bowl.
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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.
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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.