Vegan Veggie Cornbread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 1/4 cup Plain Light Soy Milk2 T Lemon Juice1 1/2 cup Self-Rising Cornmeal Mix2/3 cup frozen whole kernel corn1/2 cup frozen pepper and onion blend2 T diced jarred jalapeno peppers1 T Olive Oil
In a mixing bowl, combine Soy Milk and Lemon Juice. Let stand for 5 minutes. The mixture will become "buttermilk", adding flavor. Add the cornmeal, mixing well and let stand for another 15 minutes. Give the batter time to "rest". It will become thick and airy. That makes a lighter, moister cornbread.
Preheat oven to 425 degrees while the batter is resting. When the batter is ready, gently stir in the remaining ingredients.
Pour mixture into a greased pan or skillet.
Bake for 30 - 45 minutes, testing for doneness in the center. ( if you stick a toothpick in the center and it comes out clean, it's ready)
Serving Size: Serves 10
Preheat oven to 425 degrees while the batter is resting. When the batter is ready, gently stir in the remaining ingredients.
Pour mixture into a greased pan or skillet.
Bake for 30 - 45 minutes, testing for doneness in the center. ( if you stick a toothpick in the center and it comes out clean, it's ready)
Serving Size: Serves 10
Nutritional Info Amount Per Serving
- Calories: 120.6
- Total Fat: 2.6 g
- Cholesterol: 0.0 mg
- Sodium: 65.6 mg
- Total Carbs: 21.9 g
- Dietary Fiber: 0.3 g
- Protein: 2.7 g
Member Reviews