Vegan Corn Bread

Vegan Corn Bread

16
Flip Wibbly 2

"Great tasting, easy to make cornbread with no animal products."

Ingredients

30 m servings 218 cals
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Original recipe yields 9 servings

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Nutrition

  • Calories:
  • 218 kcal
  • 11%
  • Fat:
  • 9.1 g
  • 14%
  • Carbs:
  • 30.3g
  • 10%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 438 mg
  • 18%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
  3. 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.
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Reviews

16
  1. 23 Ratings

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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...

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...

we made this with a slight variation- used equal parts lemon infused olive oil and coconut oil in place of veg oil. WAS DELICIOUS! We are making again today and adding some zest... makes a supe...