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.

• Preparation Time: 10 mins
• Cooking Time: 25 mins
• Total Time: 35 mins
• Calories: 210 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Place a greased, 10-inch cast iron skillet in the preheating oven.

Step 2

Mix soy milk and vinegar together in a bowl. Let stand until curdled, about 5 minutes.

Step 3

Mix cornmeal, flour, baking powder, and salt together in a bowl.

Step 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.

Step 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.