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
-
1Preheat oven to 350F
-
2Coat a 9x9 inch baking pan(or a 12 muffin pan)with cooking spray.
-
3Combine all ingredients, stirring until consistent.
-
4Spread into pan (or pour into muffin pan).
-
5Bake 25-30 minutes or until sides begin to brown and toothpick comes out clean.
-
6Cool on a rack before slicing if using a 9x9 pan.
-
7I 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(The 9x9 pan version from the original recipe calls for 25-30 minutes also.
-
9).
Products Matching These Ingredients
Puremade Flavored Syrup
Torani
D NOVA 4
Almond flour organic blanched
Terrasoul
NOVA 4
Pear halves in heavy syrup
B NOVA 3
Coco Light Syrup
Maya Gold
D NOVA 2
Flour tortillas
D NOVA 4
Burrito size flour tortillas
D NOVA 4
Agave Nectar
Madhava
E
Prebiotic Almond Agave Granola
Simple Truth
D NOVA 4
Blue agave light golden syrup
Simple Truth Organic
E
Cornmeal mix
D NOVA 3
Yellow enriched & degerminated cornmeal
B NOVA 1
Self-rising yellow cornmeal mix
More Recipes to Try
Whoopie Pies
19 ingredients
Whoopie Pies
14 ingredients
Whoopie Pie
16 ingredients
Whoopie Pies (An Amish Tradition)
12 ingredients
Whoopie Pies
17 ingredients
Chocolate Gobs
17 ingredients
Thai Red Curry Lentil Soup
12 ingredients
Swedish Cinnamon Buns
20 ingredients
Whoopie Pie Cake
8 ingredients
Whoopie Pies With Mint Filling And Chocolate Ganache
23 ingredients
Kissy Cookies
9 ingredients
Whoopie Pies With An Irish Accent
19 ingredients