Moist Sweet Vegan Cornbread Food

MOIST, SWEET VEGAN CORNBREAD

Moist, Sweet Vegan Cornbread image

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

Provided by Arielle

Categories Bread Quick Bread Recipes Cornbread Recipes

Time 45m

Yield 10

Number Of Ingredients 9

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

Steps:

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 : Calories 295.8 calories, Carbohydrate 43.9 g, Fat 11.4 g, Fiber 1.4 g, Protein 4.4 g, SaturatedFat 2.7 g, Sodium 353.5 mg, Sugar 15.2 g

MOIST VEGAN CORNBREAD

Moist Vegan Cornbread image

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.

Provided by Caiti Ann

Categories Bread Quick Bread Recipes Cornbread Recipes

Time 40m

Yield 12

Number Of Ingredients 9

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

Steps:

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.

Nutrition Facts : Calories 209.7 calories, Carbohydrate 31.4 g, Fat 7.9 g, Fiber 2.3 g, Protein 4.5 g, SaturatedFat 0.7 g, Sodium 206.9 mg, Sugar 4.2 g

THE BEST EVER VEGAN CORNBREAD!

The Best Ever Vegan Cornbread! image

This is the best ever vegan cornbread recipe that is soft, sweet, moist and crumbly! Easy to make and perfect with a bowl of hot soup!

Provided by plant.well

Categories Entrées

Time 35m

Number Of Ingredients 9

Ingredients

1 Cup Flour
1 1/2 Cups Cornmeal
1/3 Cup Sugar
1 Tbsp Baking Powder
1/3 Cup Vegan Butter, melted
1 1/4 Cup Plant Milk
1 Tbsp Apple Cider Vinegar (or lemon juice)
1 Tbsp Ground Flax seed
1 Tsp Salt

Steps:

Preheat your oven to 400 degrees.
In a large bowl, mix together your flour, cornmeal, sugar, baking powder, salt and finely ground flax seed.
Stir apple cider vinegar into milk and let sit for 3-5 minutes. Pour into dry ingredients along with the melted vegan butter and mix until smooth.
Pour into a lightly buttered 8x8 pan and bake for 20-25 minutes, or until golden brown and a toothpick inserted into the middle comes out clean.
Allow to slightly cool and then cut into pieces! Serve with vegan butter or with a hot bowl of soup.

Nutrition Facts : Calories 215 calories

MOIST VEGAN CORNBREAD

Moist Vegan Cornbread image

I don't like dry cornbread. This vegan version is tasty, and moist. It does not last long, however, so you do need to eat it within 2 days.

Provided by PdxBarb

Categories Quick Breads

Time 45m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

2/3 cup maple syrup
1/3 cup canola oil
1 cup plain soymilk
1 cup whole wheat flour
1 cup fine cornmeal
1 tablespoon baking powder
1 teaspoon kosher salt

Steps:

Heat oven to 350 degrees.
Stir first three ingredients together.
In another bowl whisk together the flour, cornmeal, baking powder and salt. Regular salt will work as well.
Mix wet and dry ingredients together and pour into a greased 9x9 square pan. Bake for 35 minutes at 350 (or in miniloaf or muffin pans for about 25 minutes), until tester comes out clean.

Nutrition Facts : Calories 272, Fat 10.5, SaturatedFat 0.9, Sodium 378.4, Carbohydrate 42.5, Fiber 2.9, Sugar 17.2, Protein 4.2

SWEET & SALTY VEGAN CORNBREAD

Sweet & Salty Vegan Cornbread image

This cornbread, made without eggs, is delicious, and slightly more moist than traditional cornbread.

Provided by SnowHat

Categories Breads

Time 45m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 cups soymilk
1 1/2 tablespoons vinegar
1 cup cornmeal
1 cup unbleached all-purpose flour or 1 cup whole wheat pastry flour
2 tablespoons raw sugar or 2 tablespoons other artificial sweetener
3/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons oil

Steps:

Preheat oven to 425°F.
Combine soymilk and vinegar and let stand.
Mix dry ingredients in a large bowl.
Add the soymilk mixture and the oil, and stir until just blended.
Spread the batter into a nonstick or lightly oil-sprayed 9-inch square baking dish, and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
Serve hot.

Nutrition Facts : Calories 179.7, Fat 4.9, SaturatedFat 0.6, Sodium 371, Carbohydrate 29.8, Fiber 1.8, Sugar 5.1, Protein 4.3

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