Sweet Salty Vegan Cornbread Food

VEGAN CORNBREAD

Steps:

• Preheat oven to 425°F
• Spray 8-inch-square baking dish with nonstick cooking spray.
• Bring the water to a boil in a small saucepan.
• Add the ground flax seed, reduce the heat to medium-low, and simmer the ground flax seed in the water for 3 minutes or until thickened, stirring occasionally.
• Set aside.
• In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well-combined.
• Add the ground flax seed mixture, soy milk, and canola oil to the flour mixture.
• Beat just until smooth (do not overbeat.)
• Turn into prepared baking pan. Bake for 20 to 25 minutes, or until a toothpick inserted in the middle comes out clean.
• Cool on wire rack 10 minutes; invert cornbread onto wire rack, then turn right side up and continue to cool until warm, about 10 minutes longer.

MOIST VEGAN CORNBREAD

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.

MOIST, SWEET VEGAN CORNBREAD

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.

VEGAN CORNBREAD

Steps:

• Pre-heat the oven to 350 degrees and lightly oil and flour a 9 inch square glass baking dish.
• Combine the flour, cornbread, baking powder and cinnamin in a mixing bowl. Whisking to impart air into the mixture.
• Stir in the oil and the rice syrup. Slowly add the soymilk, mixing to create a smooth, spreadable batter. Fold in the corn.
• Spoon the batter evenly into prepared dish and bake for about 35 minutes, until the center springs back to the touch.
• remove from the oven and set aside to cool before slicing.

VEGAN CORNBREAD (WITH SPELT FLOUR)

Steps:

• Preheat oven to 350 degrees.
• Grease a 2 quart casserole dish.
• Mix wet and dry ingredients separately, then combine until just mixed.
• Pour into casserole dish, and bake approximately 22 minutes.
• Best served hot out of the oven!

SWEET & SALTY VEGAN CORNBREAD

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.