Vegan (Sweet) Cornbread
- Ready In:
- 35mins
- Ingredients:
- 10
- Serves:
-
12
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
- Preheat oven to 350°F
- Coat a 9x9 inch baking pan(or a 12 muffin pan)with cooking spray.
- Combine all ingredients, stirring until consistent.
- Spread into pan (or pour into muffin pan).
- Bake 25-30 minutes or until sides begin to brown and toothpick comes out clean.
- Cool on a rack before slicing if using a 9x9 pan.
- 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.).
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RECIPE SUBMITTED BY
I do coaching and some personal training (mostly for marathoners and triathletes, but also for beginner runners/swimmers). I'm also the Running Guide at About.com(http://running.about.com).
I have a wonderful husband and we have 2 ridiculous cats. We, well not the cats but my husband and I, are active in martial arts and gardening. And, of course... we love cooking.
The problem is I've recently (about 2 months ago) gone vegan and he's an omnivore. He doesn't like a lot of vegan food so...