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Vegan Cornbread

This is a delicious basic vegan cornbread. It is moist and crunchy andcorntastic. It is not a sweet bread, but a bread to be savored with soupor smothered with guacamole. For best results, use old-fashioned cornmeal.

2

cups

cornmeal

1

cup

unbleached all-purpose flour

2

teaspoon

baking powder

1/3

cup

canola oil

2

tablespoons

maple syrup

2

cups

soymilk

2

teaspoons

apple cider vinegar

1/2

teaspoon

salt

1

Preheat oven to 350, line a 9x13 baking pan with parchment paper or

2

spray the bottom lightly with non-stick cooking spray.

3

In a medium bowl, wisk together the soymilk and the vinegar and set aside.

4

In a large bowl, sift together the dry ingredients (cornmeal, flour,

5

baking powder and salt).

6

Add the oil and maple syrup to the soymilk mixture. Wisk with a wire

7

wisk or a fork until it is foamy and bubbly, about 2 minutes.

8

Pour the wet ingredient into the dry and mix together using a large

9

wooden spoon or a firm spatula. Pour batter into the prepared baking pan

10

and bake 30-35 minutes, until a toothpick inserted into the center comes

11

out clean. Slice into squares and serve warm or store in an airtight

12

container.

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (34.9 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories

2349.21

Calories From Fat (34%)

787.8

% Daily Value

Total Fat 89.67g

138%

Saturated Fat 7.78g

39%

Cholesterol 0mg

0%

Sodium 2430.4mg

101%

Potassium 1525.99mg

44%

Total Carbohydrates 350.46g

117%

Fiber 21.21g

85%

Sugar 57.09g

 

Protein 44.75g

89%