Moist Vegan Cornbread Popular Recipes

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Moist Vegan Cornbread

"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."

Ingredients :

• 2 cups soy milk
• 2 teaspoons apple cider vinegar
• 2 cups cornmeal
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/3 cup canola oil
• 2 tablespoons maple syrup
• 1 cup frozen corn kernels

Instructions :

Prep : 10M	Cook : 12M	Ready in : 40M

• Preheat oven to 350 degrees F (175 degrees C). Place a greased, 10-inch cast iron skillet in the preheating oven.
• Mix soy milk and vinegar together in a bowl. Let stand until curdled, about 5 minutes.
• Mix cornmeal, flour, baking powder, and salt together in a bowl.
• 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.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 35 minutes. Slice into squares or wedges.

Notes :

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

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