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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 0.7g	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%
detailed view... how is this calculated?

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Cornbread

Recipe #101926 | 45 min | 15 min prep | add private note

⁽¹¹⁾ RATE IT NOW Print Recipe

By: SnowHat
Oct 14, 2004

This cornbread, made without eggs, is delicious, and slightly more moist than traditional cornbread.

SERVES 8 (change servings and units)

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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Featured Reviews for This Recipe

From: Chef #1250562

On May 12, 2009

0 people found this review helpful

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From: Chef #1184903

On Feb 26, 2009

I did double the sugar as suggested by other reviewers. I will never again search for a cornbread recipe. No special ingredients needed, all stuff in my kitchen on a regular basis. This is cornbread, really cornbread that is safe for all the members of our family including the egg and dairy allergies. I used regular old AP flour and processed sugar. Store-brand soy milk. This recipe worked great for a non-vegan who must cook in a vegan-like manner.

1 person found this review helpful

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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!

5 people found this review helpful

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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!

2 people found this review helpful

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