Vegan (Sweet) Cornbread

10 ingredients
9 steps

Ingredients

  • 1 14 cups cornmeal
  • 34 cup all-purpose flour
  • 14 cup agave syrup
  • 34 teaspoon salt
  • 34 teaspoon baking powder
  • 14 teaspoon baking soda
  • 1 cup soymilk
  • 1 12 teaspoons energ egg substitute (the equivalent of 1 egg)
  • 3 tablespoons melted vegan margarine (I used Organic Smart Balance Buttery Spread.)
  • 1 cup frozen corn (or fresh)

Directions

  1. 1
    Preheat oven to 350F
  2. 2
    Coat a 9x9 inch baking pan(or a 12 muffin pan)with cooking spray.
  3. 3
    Combine all ingredients, stirring until consistent.
  4. 4
    Spread into pan (or pour into muffin pan).
  5. 5
    Bake 25-30 minutes or until sides begin to brown and toothpick comes out clean.
  6. 6
    Cool on a rack before slicing if using a 9x9 pan.
  7. 7
    I did the muffin version and it took 25 minutes to get the way I like them but 30 would have only made them dark brown.
  8. 8
    (The 9x9 pan version from the original recipe calls for 25-30 minutes also.
  9. 9
    ).

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