Prep 10 mins
Cook 35 mins
Credited to "Candace & Amy" at the Vegan Lunch Box blog: http://veganlunchbox.blogspot.com/2006/02/black-eyed-peas-cornbread.html
- 2⁄3 cup maple syrup
- 1⁄3 cup canola oil
- 1 cup plain soymilk
- 1 cup whole wheat flour
- 1 cup fine organic cornmeal
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- Stir wet ingredients together.
- In another bowl, whisk together dry ingredients.
- Mix wet and dry together.
- Pour into a greased 9x9 square pan.
- Bake for 35 minutes at 350 (or in miniloaf or muffin pans for about 25 minutes), until tester comes out clean.
Perfect. This has to be a pretty no-fail recipe, because I fudged on so much of it -- I forgot to add salt into the batter before pouring it into a muffin pan, so I just sprinkled some sea salt on top of each muffin before baking. Then I sprinkled some cayenne for fun. And I used coconut oil... but then the coconut oil solidified when I poured in the soy milk. So I had to nuke the whole wet mix to get it blended in. But it's delicious anyway.
I want to start with- It has taken me a long time to review this cornbread because I just never think to do it.
I think this is a wonderful recipe! I was looking and looking for a "good" moist and sweet cornbread recipe and had the hardest time finding it and ultimately thought I couldn't because I was not looking for a vegan recipe. 3 years ago I needed to make a vegan cornbread for our vegan friends and I came across this recipe. I have made this over and over and over again- no one can tell it is vegan-- so, it is the cornbread I make for my entire family and all friends whether vegan or not!
You can use cow's milk- when I did I used 2% or Fat free. But honestly it tastes better with the Soy. I have added frozen corn and even pickled jalapenos and it always turns out great! I may try reducing the syrup in the future to give it a less sweet and more savory taste- but that may upset all who I make this for :)
I just bought new double ovens and found that 35 minutes is a bit too long in the oven and I actually cooked them last night at 350 for 25 minutes (conventional not convection). They were very moist and of course very sweet and make a great breakfast the next day!
The reason I post this review now (3 years later) is because last night I lost the printed recipe and went to look for it again online and came across it twice on Food.com (I thought this was funny). It just has a different name, Moist Vegan Cornbread. It is the EXACT same recipe and does not give credit to Candace & Amy at the Vegan Lunch Box (which I appreciate this one did). I also noticed that it has more reviews. Of course they are mostly all 5 star because this recipe is AWESOME! But I just wanted to share my opinion on this one as it is the first by an entire year to be posted and gives credit where credit is deserved.
I tried 3 different vegan cornbread recipes Friday, and this was definitely the pick of the litter! Made these into muffins, and after cooling for just a few minutes they had the tastiest crunchy exterior I've ever seen! Just delicious! Very sweet obviously. Also pretty dry, but not crumbly - took these on a 3 day backpacking trip and they stood the test! A Went great with chili, and good for breakfast :)