No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (56g) Recipe makes 12 servings The following items or measurements are not included below: agave syrup vegan margarine
Calories 97
Calories from Fat 9		(9%)
Amount Per Serving		%DV
	Total Fat 1.1g	1%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.2g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 211mg		8%
Potassium 101mg		2%
Total Carbohydrate 19.7g		6%
	Dietary Fiber 1.7g	6%
	Sugars 0.2g
Protein 3.3g		6%
detailed view... how is this calculated?

Vegan (Sweet) Cornbread

Recipe #228268 | 35 min | 5 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Jesslyn
May 16, 2007

Most cornbread mixes have lard or other animal products in them, but I have to have cornbread with beans or gumbo sometimes. (I'm from the south... what can I do?) This recipe is a veganized version of the "Southern-Style Cornbread" from May/June 2007 Vegetarian Times. Now if I can only make it gluten-free.

SERVES 12 (change servings and units)

Ingredients

1 1/4 cups cornmeal
3/4 cup all-purpose flour
1/4 cup agave syrup
3/4 teaspoon salt
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1 cup soymilk
1 1/2 teaspoons energ egg substitute (the equivalent of 1 egg)
3 tablespoons melted vegan margarine (I used Organic Smart Balance Buttery Spread.)
1 cup frozen corn (or fresh)

Directions

1
Preheat oven to 350°F
2
Coat a 9x9 inch baking pan(or a 12 muffin pan)with cooking spray.
3
Combine all ingredients, stirring until consistent.
4
Spread into pan (or pour into muffin pan).
5
Bake 25-30 minutes or until sides begin to brown and toothpick comes out clean.
6
Cool on a rack before slicing if using a 9x9 pan.
7
I did the muffin version and it took 25 minutes to get the way I like them but 30 would have only made them dark brown. (The 9x9 pan version from the original recipe calls for 25-30 minutes also.).