Zutaten für Vegan Stove Top Cornbread
- Yellow Cornmeal
- Whole Wheat Pastry Flour
- 2 teaspoons baking powder
- Sea Salt
- Unsweetened Soymilk
- 1 tablespoon apple cider vinegar
- Ener G Egg Substitute
- Warm Water
- Non Hydrogenated Vegan Margarine
- 2 tablespoons of your preferred vegan sweetener (maple syrup, agave nectar etc.)
- 1 cup creamed corn (or 1 cup corn kernels)
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Zubereitung von Vegan Stove Top Cornbread
- In a large bowl, whisk together the dry ingredients: 1 ½ cups all-purpose flour, ¾ cup cornmeal, ½ cup sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, ½ teaspoon salt.
- In a separate bowl, combine the wet ingredients: 1 cup creamed corn (or 1 cup corn kernels), 1 tablespoon apple cider vinegar, 1 tablespoon flaxseed meal mixed with 3 tablespoons water (or your preferred egg replacement), ½ cup plant-based milk (almond, soy, or oat), ½ cup melted Earth Balance buttery sticks (or other vegan margarine/oil), and 2 tablespoons of your preferred vegan sweetener (maple syrup, agave nectar etc.).
- Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Heat your 10-inch cast-iron skillet (or a similar oven-safe skillet) over medium heat for 2-3 minutes. Add a teaspoon of oil to prevent sticking.
- Pour the batter into the hot skillet and spread evenly.
- Cover the skillet with a lid and cook for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from heat and let cool slightly before slicing and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
24g
Fat
1g
Carbs
13g
