Sweet and moist vegan cornbread

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Sweet and moist vegan cornbread

Moist, Sweet Vegan Cornbread

Updated on January 14, 2022

  • 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

  1. Preheat the oven to 400 degrees F (200 degrees C). Spray a 9×5-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.

Nutrition Facts (per serving)

296Calories11g Fat44g Carbs4g Protein
None
Nutrition FactsServings Per Recipe10Calories296% Daily Value *Total Fat11g15%Saturated Fat3g14%Sodium354mg15%Total Carbohydrate44g16%Dietary Fiber1g5%Total Sugars15gProtein4gCalcium69mg5%Iron2mg11%Potassium90mg2%
None

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