Sweet Cornbread (Vegan)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 9
- Amount Per Serving
- Calories: 226.0
- Total Fat: 8.7 g
- Cholesterol: 0.0 mg
- Sodium: 476.2 mg
- Total Carbs: 35.9 g
- Dietary Fiber: 1.6 g
- Protein: 3.0 g
View full nutritional breakdown of Sweet Cornbread (Vegan) calories by ingredient
Number of Servings: 9
Ingredients
-
1 cup cornmeal
1 cup all purpose flour
2/3 cup sugar
1 teaspoon salt
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/3 cup vegetable oil
1/2 cup vanilla nondairy milk (I used soy)
1/2 cup water
Tips
This is excellent with some *agave-margarine when it's fresh.
*I used to love Marie Callender's cornbread with honey butter. Since I'm vegan, I use Earth Balance Margarine (slightly melted) and mix in some agave nectar. It's just as good as honey butter, but cruelty free!
Source of recipe: Modified cornbread recipe from Golden Sweet Cornbread on AllRecipes/Vegweb (Sweet Cornbread)
Directions
1. Preheat oven to 350 degrees F. Grease bottom of baking dish with a little oil. I used an 8 X 8" glass dish, but I'm sure this would work as muffins just as well.
2. Mix dry ingredients in a bowl with a fork or a whisk. Stir in wet ingredients but don't mix too much.
3. Pour into baking dish and bake for about 30 minutes, or until the edges are a little brown and tests done with a toothpick.
4. Take our and let cool for 15 minutes or so.
Serving Size: 9 slices
2. Mix dry ingredients in a bowl with a fork or a whisk. Stir in wet ingredients but don't mix too much.
3. Pour into baking dish and bake for about 30 minutes, or until the edges are a little brown and tests done with a toothpick.
4. Take our and let cool for 15 minutes or so.
Serving Size: 9 slices