|Nutritional Guidelines (per serving)|
|Servings: 9 to 12|
|Amount per serving|
|% Daily Value*|
|Total Fat 3g||4%|
|Saturated Fat 1g||3%|
|Total Carbohydrate 18g||6%|
|Dietary Fiber 2g||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A good vegan cornbread shouldn't be too crumbly and should have plenty of moisture. This is a super quick and easy vegan cornbread recipe using self-rising cornmeal instead of fresh corn to cut down on the preparation time.
- 2 cups cornmeal (self-rising)
- 1 1/4 cups soy milk
- 1 1/2 teaspoons egg replacer (or amount needed for 1 egg)
- 1/4 cup vegan margarine
Pre-heat oven to 400 F and lightly grease a small casserole or baking dish.
In a large bowl, combine all ingredients until smooth and creamy. Pour into greased casserole or baking dish.
Bake for 25-30 minutes.
That's it! Wasn't that the easiest vegan cornbread recipe ever?