Best 2 Moist Vegan Cornbread Recipes
**Moist Vegan Cornbread: A Taste of Soulful Goodness**
Indulge in the delightful world of vegan baking with our collection of moist and flavorful cornbread recipes. These recipes cater to various dietary preferences, from gluten-free to oil-free, ensuring everyone can savor the comforting goodness of cornbread. Whether you prefer a classic Southern-style cornbread, a zesty Mexican-inspired version, or a sweet and savory variation with roasted corn and poblano peppers, we have something for every taste bud. Prepare to embark on a culinary journey that celebrates the versatility and deliciousness of vegan cornbread.
MOIST, SWEET VEGAN CORNBREAD
An amazing moist and sweet vegan cornbread recipe, works well as muffins too.
Provided by Arielle
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 45m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x5-inch baking pan with cooking spray.
- Beat 1/2 cup soy milk, sugar, vegetable shortening, salt, and vanilla extract together in a large bowl until well blended.
- 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.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes.
Nutrition Facts : Calories 295.8 calories, Carbohydrate 43.9 g, Fat 11.4 g, Fiber 1.4 g, Protein 4.4 g, SaturatedFat 2.7 g, Sodium 353.5 mg, Sugar 15.2 g
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.
Provided by Caiti Ann
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 40m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place a greased, 10-inch cast iron skillet in the preheating oven.
- Mix soy milk and vinegar together in a bowl. Let stand until curdled, about 5 minutes.
- Mix cornmeal, flour, baking powder, and salt together in a bowl.
- 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.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 35 minutes. Slice into squares or wedges.
Nutrition Facts : Calories 209.7 calories, Carbohydrate 31.4 g, Fat 7.9 g, Fiber 2.3 g, Protein 4.5 g, SaturatedFat 0.7 g, Sodium 206.9 mg, Sugar 4.2 g
Tips:
- Choose the right cornmeal: Use a finely ground cornmeal for a smooth, even texture. Coarse cornmeal will give your cornbread a more rustic texture.
- Use buttermilk or yogurt: These ingredients add moisture and tang to the cornbread. If you don't have buttermilk or yogurt on hand, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk and letting it sit for 5 minutes.
- Don't overmix the batter: Overmixing the batter will make the cornbread tough. Mix just until the ingredients are combined.
- Bake the cornbread in a hot oven: This will help the cornbread rise and develop a crispy crust.
- Let the cornbread cool before serving: This will allow the flavors to develop and the bread to set.
Conclusion:
This vegan cornbread is a delicious and easy-to-make side dish that is perfect for any occasion. It is moist, flavorful, and has a slightly crispy crust. With just a few simple ingredients, you can make this delicious cornbread that is sure to be a hit with everyone at the table.
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