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Moist, Sweet Vegan Cornbread


"An amazing moist and sweet vegan cornbread recipe, works well as muffins too."
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45 m servings 296 cals
Original recipe yields 10 servings (1 loaf)

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  1. Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x5-inch baking pan with cooking spray.
  2. Beat 1/2 cup soy milk, sugar, vegetable shortening, salt, and vanilla extract together in a large bowl until well blended.
  3. 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.
  4. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes.

Nutrition Facts

Per Serving: 296 calories; 11.4 g fat; 43.9 g carbohydrates; 4.4 g protein; 0 mg cholesterol; 353 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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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...