Vegan Corn Bread4 Reviews
- Prep: 10 min
- Cook: 20 min
- Ready In: 30 min
“Great tasting, easy to make cornbread with no animal products.” - by Flip Wibbly
Original recipe yields 1 - 7 inch square pan
- Preheat an oven to 400 degrees F (200 degrees C). Grease a 7 inch square baking pan. Whisk together the flour, cornmeal, sugar, baking powder, and salt in a mixing bowl; set aside.
- Place the soy milk, oil, and tofu into a blender. Cover, and puree until smooth. Make a well in the center of the cornmeal mixture. Pour the pureed tofu into the well, then stir in the cornmeal mixture until just moistened. Pour the batter into the prepared baking pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cut into 9 pieces, and serve warm.
Amount Per Serving (9 total)
- 218 cal
- 9.1 g
- 30.3 g
Based on a 2,000 calorie diet
Reviews (4)Rate This Recipe
"This was overall pretty good. Sometimes vegan recipe makeovers don't taste anything like the original (that's not always a bad thing), and while you could tell there was something different, you could..." See more also right away identify it as corn bread. My tasters gave it the thumbs up. My one comment is that it was really dense. It didn't have the sponginess and softness of cornbread--almost more dumpling-like, with a pretty doughy texture even when cooked through. That aside, it was still very tasty and enjoyed by many."
"Best cornbread I have EVER made! I have struggled to find good-tasting vegan cornbread, and simply none live up to the expectation I have of its taste and texture. Until I tried this one, that is! ..." See moreThis is perfect. The tofu gives it that fluffier consistency I was missing with my close second favourite that involves flax seed as an egg replacer. When I made this, I substituted honey for the sugar. I should also add I thought i worked best to make in muffin cups instead of in a square baking pan. I loved it and have made it more than once! Definitely a "keeper.""
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