Moist, Sweet Vegan Cornbread

Try this vegan cornbread recipe for a moist, sweet treat to go with soup, chili, or stew; you can also use the batter to make muffins.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 296 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 teaspoon salt
• 1 tablespoon baking powder
• cooking spray
• 1.5 cups all-purpose flour
• 0.66666668653488 cup white sugar
• 0.5 cup vegetable shortening
• 1.25 cups cornmeal
• 1.5 cups soy milk, divided

Recipe Instructions

Step 1

Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes.

Step 2

Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x5-inch baking pan with cooking spray.

Step 3

Beat 1/2 cup soy milk, sugar, vegetable shortening, salt, and vanilla extract together in a large bowl until well blended.

Step 4

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.