Vegan Corn Bread Food

VEGAN CORN BREAD

Steps:

• Combine the dry ingredients (cornmeal, flour, baking powder, baking soda, salt, and brown sugar) in a large bowl and stir well.
• Melt the vegan butter in a small pot on the stovetop or in the microwave. Then add it to the cornmeal flour mixture together with the unsweetened plant-based milk and the apple cider vinegar. Stir with a wooden spoon until well combined, but don't overmix.
• Add the corn kernels. Stir well.
• Generously grease an 8 or 9-inch square baking dish with vegan butter. Pour the prepared batter into the dish and evenly divide it with a spatula.
• Preheat the oven to 400 °F. Bake the cornbread for 20-25 minutes.
• Allow the cornbread to slightly cool before slicing and serving. Serve with butter or maple syrup. Enjoy!

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.

CLASSIC VEGAN SKILLET CORNBREAD

Steps:

• Preheat the oven to 375 degrees F.
• Add 1 to 2 tablespoons of the butter substitute to a 9-inch cast-iron skillet and place the skillet in the hot oven for 10 minutes.
• While the skillet heats in the oven, whisk together the cornmeal, flour, sugar, baking powder and sea salt in a large bowl until well combined. Whisk together the soy milk, oil and egg substitute in a medium bowl, then add it to the flour mixture and stir until all of the dry mixture is incorporated into the wet (some small lumps are okay).
• Remove the skillet from the oven and tilt the pan to coat the bottom and sides with the melted butter substitute. Use a rubber spatula to transfer the batter to the skillet, spreading it out into an even layer. Bake until a cake tester inserted into the center of the cornbread comes out clean, 20 to 25 minutes. Set aside to cool for a few minutes before slicing into wedges and serving with butter substitute and agave syrup.

VEGAN CORNBREAD!

Steps:

• Mix dry ingredients in a bowl.
• Mix wet ingredients in another bowl.
• Add wet to dry and stir well.
• Bake at 375° for about 30 minutes, or until golden brown.

MOIST VEGAN CORNBREAD

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.