MOIST VEGAN CORNBREAD

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Moist Vegan Cornbread image

I don't like dry cornbread. This vegan version is tasty, and moist. It does not last long, however, so you do need to eat it within 2 days.

Provided by PdxBarb

Categories     Quick Breads

Time 45m

Yield 8 serving(s)

Number Of Ingredients 7

2/3 cup maple syrup
1/3 cup canola oil
1 cup plain soymilk
1 cup whole wheat flour
1 cup fine cornmeal
1 tablespoon baking powder
1 teaspoon kosher salt

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.

Nutrition Facts : Calories 272, Fat 10.5, SaturatedFat 0.9, Sodium 378.4, Carbohydrate 42.5, Fiber 2.9, Sugar 17.2, Protein 4.2

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    #60-minutes-or-less     #time-to-make     #course     #preparation     #breads     #vegan     #vegetarian     #dietary     #egg-free     #quick-breads     #free-of-something

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