Sweet as Sugar Vegan Cornbread
- Yield: 8 servings
Ingredients
- 1/2cup Sugar
- 1cup Vanilla soymilk
- 1/3cup Vegetable oil
- 1-- egg's worth Egg replacer
- 1 1/2cups All purpose flour
- 3/4cup Cornmeal
- 2teaspoons Baking powder
- 1/4teaspoon Salt
- 1 1/4cups Frozen corn, defrosted
Instructions
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.