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).
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