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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (87g) Recipe makes 8 servings |
||
| Calories 179 | ||
| Calories from Fat 44 | (25%) | |
| Amount Per Serving | %DV | |
| Total Fat 5.0g | 7% | |
| Saturated Fat 0.6g | 3% | |
| Monounsaturated Fat 1.3g | ||
| Polyunsaturated Fat 2.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 373mg | 15% | |
| Potassium 117mg | 3% | |
| Total Carbohydrate 29.2g | 9% | |
| Dietary Fiber 2.1g | 8% | |
| Sugars 3.5g | ||
| Protein 4.9g | 9% | |
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By: Chef #55666
By: *~Christine~*
By: MommyMakes
By: RéeLani
By: White Rose Child
Ingredients
- 1 1/2 cups soymilk
- 1 1/2 tablespoons vinegar
- 1 cup cornmeal
- 1 cup unbleached all-purpose flour or whole wheat pastry flour
- 2 tablespoons raw sugar or other artificial sweetener
- 3/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 tablespoons oil
Directions
1
Preheat oven to 425°F.2
Combine soymilk and vinegar and let stand.3
Mix dry ingredients in a large bowl.4
Add the soymilk mixture and the oil, and stir until just blended.5
Spread the batter into a nonstick or lightly oil-sprayed 9-inch square baking dish, and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.6
Serve hot.
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- Course > Breads
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Featured Reviews for This Recipe
From: Chef #972442
On Sep 29, 2008
The best and moistest cornbread I have ever had! My family loves it and it is EASY too! I use course yellow cornmeal!
From: Chef #360554
On Nov 25, 2007
I was looking for a dairy-free cornbread recipe as my son is allergic to eggs and milk, and this cornbread was to be used in the dressing I was making for Thanksgiving. I'm glad to say the cornbread turned out good, except that I used regular bleached flour and cane sugar as that was what I had in the pantry. Still turned out good! At first I didn't know why and how long I had to let the soymilk and vinegar stand but after letting it sit for 10 minutes, I noticed it started curdling. I guess that's what makes this recipe work. I give this recipe the thumbs up!
From: Dewdropdeb
On Oct 8, 2007
Really good recipe! I used buttermilk, as I assumed that was the point of the vinegar! I also added a small can of corn for extra crunch. So good. This will be a staple in our house. I went looking for an egg-free recipe, because I needed cornbread and had no eggs. I can't believe that a vegan recipe is so wonderful. Really makes you stop and think!
From: JustStartingOut
On Mar 9, 2008
A good, solid cornbread recipe. I made it with white cornmeal and rice milk (what I had on hand). I also used 1 Tbsp raw turbinado sugar and 1 Tbsp honey as I ran out of the sugar. The cornbread was very moist and yummy with a very good flavor. It wasn't quite as sweet as I normally like it so I'll double the sugar next time I make it. All in all a very good cornbread!
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