Moist Recipe | 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.

Ingredients

• 2 cups soy milk
• 2 teaspoons apple cider vinegar
• 2 cups cornmeal
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• ⅓ cup canola oil
• 2 tablespoons maple syrup
• 1 cup frozen corn kernels

Cooking Directions

1. Preheat oven to 350 degrees F (175 degrees C). Place a greased, 10-inch cast iron skillet in the preheating oven.
2. Mix soy milk and vinegar together in a bowl. Let stand until curdled, about 5 minutes.
3. Mix cornmeal, flour, baking powder, and salt together in a bowl.
4. 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.
5. 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

• calories209.7
• carbohydrateContent31.4 g
• fatContent7.9 g
• fiberContent2.3 g
• proteinContent4.5 g
• saturatedFatContent0.7 g
• sodiumContent206.9 mg
• sugarContent4.2 g