This vegan cornbread is so good that meat eaters love it! This recipe contains no diary or eggs. We use a non hydrogenated canola spread to butter it. This recipe uses whole grain flour but rises and has a cake consistency when baked. It is unbelievably good.
Like polenta, cornmeal is rich in fiber and gluten free, however this recipe uses a cup of whole wheat flour, which could probably be subsituted with buckwheat, rice or quinoa flour.
1 cup yellow cornmeal
1 cup flour (whole wheat)
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
¼ cup maple syrup
⅓cup soy milk or coconut
¾ cup warm water
1 tablespoon fresh lemon juice
3 tablespoons oil (warm)1 tsp. vanilla
Use orange juice instead of lemon juice.
Preheat oven to 375 degrees. Grease a 9-inch baking pan.
Sift the dry ingredients into a large bowl.
Combine syrup, soy milk, lemon juice, vanilla, warm water, and warm oil.
Pour and stir into dry ingredients. Mix until smooth.
Pour into baking pan.
Bake for 20 to 25 minutes, depending on your oven. Watch closely.
Test center with a toothpick. If dry, it is done. If moist, bake for additional 3 minutes.
Cut into cubes and serve.
Serves 8 to 10.
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