Vegan Cornbread (Soy-free)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Directions
2 Tbsp. flax meal (ground flax seeds)6 Tbsp. water1 cup flour (white or whole wheat)1 cup corn meal3/4 tsp. salt4 tsp. baking powder1 cup apple juice (plain water works, too, but it's better with the juice)1/4 cup canola or vegetable oil2 Tbsp. brown sugar1/2 cup fresh or frozen corn kernels (optional, but included in calorie count)
Preheat your oven to 425. Five minutes before putting the bread into the oven, spray a cast iron skillet with veggie oil (Pam), and place it in the hot oven to pre-heat.
In a small bowl or mug, combine the flax meal and water. Microwave for 30-60 seconds, until thickened.
In a medium bowl, combine the flour, cornmeal, salt, and baking powder well. In a separate bowl combine the apple juice, brown sugar, oil, and flax meal mixture. Stir to combine.
Add the wet ingredients to the dry, and stir until combined. Add the corn, if using.
Carefully remove the hot skillet from the oven, add the batter, and put it back in the oven for 20-25 minutes. Remove from the oven when the top is golden brown. Let cool slightly before slicing into 8 wedges.
Serving Size:�Makes 8 servings
In a small bowl or mug, combine the flax meal and water. Microwave for 30-60 seconds, until thickened.
In a medium bowl, combine the flour, cornmeal, salt, and baking powder well. In a separate bowl combine the apple juice, brown sugar, oil, and flax meal mixture. Stir to combine.
Add the wet ingredients to the dry, and stir until combined. Add the corn, if using.
Carefully remove the hot skillet from the oven, add the batter, and put it back in the oven for 20-25 minutes. Remove from the oven when the top is golden brown. Let cool slightly before slicing into 8 wedges.
Serving Size:�Makes 8 servings
Nutritional Info Amount Per Serving
- Calories: 219.9
- Total Fat: 8.2 g
- Cholesterol: 0.0 mg
- Sodium: 470.5 mg
- Total Carbs: 35.4 g
- Dietary Fiber: 2.4 g
- Protein: 3.6 g
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