Best 2 Moist Vegan Cornbread Recipes
Are you searching for the ultimate moist vegan cornbread recipe that strikes the perfect balance between texture and flavor? Look no further! Embark on a culinary adventure with us as we explore the secrets to creating the most delicious and satisfying vegan cornbread. With just a few simple ingredients and a touch of culinary magic, you can whip up a delectable treat that will impress even the most discerning palate. From selecting the perfect cornmeal to mastering the art of folding in delicate flavors, we'll guide you every step of the way to ensure a moist, flavorful, and undeniably satisfying vegan cornbread experience. Get ready to tantalize your taste buds and discover the joy of plant-based baking!
Let's cook with our recipes!
MOIST, SWEET VEGAN CORNBREAD
An amazing moist and sweet vegan cornbread recipe, works well as muffins too.
Provided by Arielle
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 45m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x5-inch baking pan with cooking spray.
- Beat 1/2 cup soy milk, sugar, vegetable shortening, salt, and vanilla extract together in a large bowl until well blended.
- Mix flour, cornmeal, and baking powder together in a bowl. Stir flour mixture into sugar mixture, alternating with the remaining 1 cup soy milk. Beat until well blended. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes.
Nutrition Facts : Calories 295.8 calories, Carbohydrate 43.9 g, Fat 11.4 g, Fiber 1.4 g, Protein 4.4 g, SaturatedFat 2.7 g, Sodium 353.5 mg, Sugar 15.2 g
MOIST VEGAN CORNBREAD
This is a basic cornbread that's great with vegan chili. It's nice for anyone who's vegan or if you just happen to be out of eggs. It tastes best when cooked in a cast iron skillet that's been preheated in the oven.
Provided by Caiti Ann
Categories Bread Quick Bread Recipes Cornbread Recipes
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.
Nutrition Facts : Calories 209.7 calories, Carbohydrate 31.4 g, Fat 7.9 g, Fiber 2.3 g, Protein 4.5 g, SaturatedFat 0.7 g, Sodium 206.9 mg, Sugar 4.2 g
Tips:
- Use ripe and juicy corn kernels for the best flavor.
- If you don't have fresh corn, you can use frozen or canned corn. Just be sure to drain the corn well before using it.
- Don't overmix the batter. Overmixing will make the cornbread tough.
- Bake the cornbread in a preheated oven. This will help it to rise evenly.
- Let the cornbread cool slightly before slicing and serving.
Conclusion:
This moist vegan cornbread is a delicious and easy-to-make side dish that is perfect for any occasion. It is also a great way to use up leftover corn. With its simple ingredients and straightforward instructions, this recipe is sure to become a favorite in your kitchen. So next time you're looking for a delicious and satisfying cornbread, give this vegan version a try. You won't be disappointed!
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