Sweet as Sugar Vegan Cornbread

  • Yield 8 servings


1/2 cup Sugar
1 cup Vanilla soymilk
1/3 cup Vegetable oil
1 -- egg's worth Egg replacer
1 1/2 cups All purpose flour
3/4 cup Cornmeal
2 teaspoons Baking powder
1/4 teaspoon Salt
1 1/4 cups Frozen corn, defrosted



Preheat the oven to 400°.

Combine the sugar, soy milk, oil, and egg replacer in a large bowl and combine. Add the flour, corn meal, baking powder, and salt and mix until the ingredients are just moistened. Gently fold in the cooled corn.

Grease an 8×8” baking pan or a round cake pan using a cooking spray and pour in the batter. Bake 25-30 minutes until light brown. Let the cornbread cool for 15 minutes before removing from the pan and serving.

Serve with honey butter.



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