Time 35m Number Of Ingredients 9 Steps:
Preheat your oven to 400 degrees. In a large bowl, mix together your flour, cornmeal, sugar, baking powder, salt and finely ground flax seed. Stir apple cider vinegar into milk and let sit for 3-5 minutes. Pour into dry ingredients along with the melted vegan butter and mix until smooth. Pour into a lightly buttered 8x8 pan and bake for 20-25 minutes, or until golden brown and a toothpick inserted into the middle comes out clean. Allow to slightly cool and then cut into pieces! Serve with vegan butter or with a hot bowl of soup.
Time 40m Yield 12 Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees F (175 degrees C). Place a greased, 10-inch cast iron skillet in the preheating oven. Mix soy milk and vinegar together in a bowl. Let stand until curdled, about 5 minutes. Mix cornmeal, flour, baking powder, and salt together in a bowl. Pour oil and maple syrup into the soy milk mixture. Whisk with a fork until foamy, about 3 minutes. Pour over cornmeal mixture and mix until combined. Fold in corn kernels. Pour batter into the hot skillet. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 35 minutes. Slice into squares or wedges.
More about “moist vegan cornbread recipes”
Time 45m Yield 8 serving(s) Number Of Ingredients 7 Steps:
Heat oven to 350 degrees. Stir first three ingredients together. In another bowl whisk together the flour, cornmeal, baking powder and salt. Regular salt will work as well. Mix wet and dry ingredients together and 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.
