Moist, Sweet Vegan Cornbread recipe

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Ingredients

cooking spray
1 ½ cups soy milk, divided
⅔ cup white sugar
½ cup vegetable shortening
1 teaspoon salt
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 ¼ cups cornmeal
1 tablespoon baking powder

Nutrition Info

295.8 calories
carbohydrate: 43.9 g
cholesterol: : -
fat: 11.4 g
fiber: 1.4 g
protein: 4.4 g
saturatedFat: 2.7 g
servingSize: -
sodium: 353.5 mg
sugar: 15.2 g
transFat: : -
unsaturatedFat: : -

Directions

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

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

  3. 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.

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

Recipe Yield

1 loaf

Recipe Note

An amazing moist and sweet vegan cornbread recipe, works well as muffins too.

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