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Moist Vegan Cornbread

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Caiti Ann

"This is a basic cornbread that's great with vegan chili. It's nice for anyone who's vegan or if you just happen to be out of eggs. It tastes best when cooked in a cast iron skillet that's been preheated in the oven."
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40 m servings 210 cals
Original recipe yields 12 servings (1 10-inch skillet)

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  • Prep

  • Cook

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  1. Preheat oven to 350 degrees F (175 degrees C). Place a greased, 10-inch cast iron skillet in the preheating oven.
  2. Mix soy milk and vinegar together in a bowl. Let stand until curdled, about 5 minutes.
  3. Mix cornmeal, flour, baking powder, and salt together in a bowl.
  4. Pour oil and maple syrup into the soy milk mixture. Whisk with a fork until foamy, about 3 minutes. Pour over cornmeal mixture and mix until combined. Fold in corn kernels. Pour batter into the hot skillet.
  5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 35 minutes. Slice into squares or wedges.


  • Cook's Note:
  • You can also use honey instead of maple syrup, but then the cornbread is no longer vegan.

Nutrition Facts

Per Serving: 210 calories; 7.9 g fat; 31.4 g carbohydrates; 4.5 g protein; 0 mg cholesterol; 207 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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