Moist Vegan Cornbread Recipe
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This moist vegan cornbread with soy milk, canola oil, and frozen corn kernels is a snap to make in a cast iron skillet and great with soup.
4.3
28 Rating -
Rate
40minstotal
10minsPrep
25minsCook
40m.total
10m.Prep
25m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Moist Vegan Cornbread Recipe
- 2 cup Soy milk
- 2 teaspoon Apple cider vinegar
- 2 cup Cornmeal
- 1 cup All purpose flour
- 2 teaspoon Baking powder
- 1/2 teaspoon Salt
- 0.33 cup Canola oil
- 2 tablespoon Maple syrup
Nutrition
value
value
1065
calories per serving
86 g Fat7 g Protein59 g Carbs2 g FiberOther
Current Totals
- Fat86g
- Protein7g
- Carbs59g
- Fiber2g
MacroNutrients
- Carbs59g
- Protein7g
- Fiber2g
Fats
- Fat86g
Vitamins & Minerals
- Calcium353mg
- Iron6mg
- Vitamin A413mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B32mg
- Vitamin B6< 1mg
- Vitamin B96mcg
- Vitamin B12< 1mcg
- Vitamin C36mg
- Vitamin E22mg
- Copper< 1mcg
- Magnesium59mg
- Manganese< 1mg
- Phosphorus281mg
- Selenium14mcg
- Zinc< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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