Moist, Sweet Vegan Cornbread

3.0

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An amazing moist and sweet vegan cornbread recipe, works well as muffins too.

Submitted by Arielle

Updated on January 14, 2022

Prep Time:

15 mins

Cook Time:

30 mins

Total Time:

45 mins

Servings:

10

Yield:

1 loaf

Jump to Nutrition Facts

Ingredients

cooking spray
1 ½ cups soy milk, divided
⅔ cup white sugar
½ cup vegetable shortening
1 teaspoon salt
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 ¼ cups cornmeal
1 tablespoon baking powder

Directions

Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x5-inch baking pan with cooking spray.
Beat 1/2 cup soy milk, sugar, vegetable shortening, salt, and vanilla extract together in a large bowl until well blended.
Mix flour, cornmeal, and baking powder together in a bowl. Stir flour mixture into sugar mixture, alternating with the remaining 1 cup soy milk. Beat until well blended. Pour batter into the prepared pan.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes.

Nutrition Facts (per serving)

296	Calories
11g	Fat
44g	Carbs
4g	Protein

Nutrition Facts
Servings Per Recipe 10
Calories 296
% Daily Value *
Total Fat 11g	15%
Saturated Fat 3g	14%
Sodium 354mg	15%
Total Carbohydrate 44g	16%
Dietary Fiber 1g	5%
Total Sugars 15g
Protein 4g	9%
Calcium 69mg	5%
Iron 2mg	11%
Potassium 90mg	2%

* 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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