An amazing moist and sweet vegan cornbread recipe, works well as muffins too.

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Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
10
Yield:
1 loaf
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x5-inch baking pan with cooking spray.

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  • Beat 1/2 cup soy milk, sugar, vegetable shortening, salt, and vanilla extract together in a large bowl until well blended.

  • Mix flour, cornmeal, and baking powder together in a bowl. Stir flour mixture into sugar mixture, alternating with the remaining 1 cup soy milk. Beat until well blended. Pour batter into the prepared pan.

  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes.

Nutrition Facts

296 calories; protein 4.4g; carbohydrates 43.9g; fat 11.4g; sodium 353.5mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
01/22/2018
We found this cornbread not sweet enough and rather dense and dry. I had to bake for 48 minutes because the center would not bake and maybe that's why it dried up. I also had to bake in a larger pan since the batter did not fit in the specified size. It was just ok but will not make again. Read More
(1)
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