Food recipes
Moist Vegan Cornbread
Moist Vegan Cornbread Ingredients: syrup, maple, canadian oil, canola soymilk, original and vanilla, unfortified wheat flour, white, all-purpose, unenriched cornmeal, degermed, unenriched, yellow leavening agents, bak...
Moist Vegan Cornbread
Ingredients:
syrup, maple, canadian
oil, canola
soymilk, original and vanilla, unfortified
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
Directions:
Heat oven to 350 degrees.
Stir first three ingredients together.
In another bowl whisk together the flour, cornmeal, baking powder and salt.
Regular salt will work as well.
Mix wet and dry ingredients together and pour into a greased 9x9 square pan.
Bake for 35 minutes at 350 (or in miniloaf or muffin pans for about 25 minutes), until tester comes out clean.
Ingredients:
syrup, maple, canadian
oil, canola
soymilk, original and vanilla, unfortified
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
Directions:
Heat oven to 350 degrees.
Stir first three ingredients together.
In another bowl whisk together the flour, cornmeal, baking powder and salt.
Regular salt will work as well.
Mix wet and dry ingredients together and pour into a greased 9x9 square pan.
Bake for 35 minutes at 350 (or in miniloaf or muffin pans for about 25 minutes), until tester comes out clean.