Total Time
45mins
Prep 15 mins
Cook 30 mins

A healthful cornbread recipe originally from PCRM (Physicians Committee for Responsible Medicine)

Ingredients Nutrition

Directions

  1. Preheat the oven to 425° F.
  2. Combine the soymilk and vinegar and set aside.
  3. Stir the dry ingredients together in a large bowl, then add the soy milk mixture and mix until just blended.
  4. Spread evenly in a 9” x 9” baking dish that has been lightly sprayed with a nonstick spray and bake for 25 to 30 minutes.
  5. Serve hot.

Reviews

(2)
Most Helpful

This cornbread fell apart and was not very tasty. I think it would benefit from the addition of some fat - margarine or oil, or maybe an egg replacer. I will try it again and see.

jellie April 16, 2004

I made a half recipe and baked it in a 8 x 4 inch loaf pan. It turned out fine, but too dense for my taste. I would prefer a more tender, light cornbread.

cpenner September 01, 2003

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