Vegan "Buttermilk" Cornbread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
1 C. corn meal1/2 C. whole wheat pastry flour1 scant C. original almond milk1 TBS apple cider vinegar1 tsp baking powder.5 tsp sea salt1 TBS Suzanne's Just Like Honey Rice Nectar (or agave)2.75 TBS canola oilChoose organic ingredients when possible.
Put apple cider vinegar into a measuring cup. Fill cup with almond milk to 1 c. mark. Set aside to sour.
Mix dry. Whisk almond milk/ACV mixture. Add oil and sweetener. Whisk until foamy. Add wet to dry and blend. Do not over mix. Put into lightly greased muffin tins. This is enough batter for 9 muffins, so once you fill the 9 wells with batter, fill the other halfway with water to make sure everything bakes evenly. The water also helps keep the muffins moist.
Bake at 350 until batter pulls away from the sides of the tin and the edges are golden brown, about 20-25 min. Let cool slightly on a wire rack. Great with chili!
Makes 9 muffins.
Number of Servings: 9
Recipe submitted by SparkPeople user LEONALIONESS.
Mix dry. Whisk almond milk/ACV mixture. Add oil and sweetener. Whisk until foamy. Add wet to dry and blend. Do not over mix. Put into lightly greased muffin tins. This is enough batter for 9 muffins, so once you fill the 9 wells with batter, fill the other halfway with water to make sure everything bakes evenly. The water also helps keep the muffins moist.
Bake at 350 until batter pulls away from the sides of the tin and the edges are golden brown, about 20-25 min. Let cool slightly on a wire rack. Great with chili!
Makes 9 muffins.
Number of Servings: 9
Recipe submitted by SparkPeople user LEONALIONESS.
Nutritional Info Amount Per Serving
- Calories: 128.9
- Total Fat: 5.1 g
- Cholesterol: 0.0 mg
- Sodium: 63.7 mg
- Total Carbs: 18.0 g
- Dietary Fiber: 2.3 g
- Protein: 2.1 g
Member Reviews