Jessica in the Kitchen · by Jessica from Jessica in the Kitchen
Corn Pone
NUTRITION · PER SERVING45M COOK
CAL 14%·PRO 8%
CARBS 41G58% OF CAL
2G FIBER0G ADDED0G INTRINSIC33G OTHER7G TOTAL SUGAR
FAT 14G44% OF CAL
10G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegan cornbread with a crispy exterior and tender interior, made with cornmeal and coconut milk. Similar to traditional cornbread but completely plant-based. Serve as a side dish alongside savory mains.
sideamericanbaked good🍳 skillet🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Jessica in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 ⅔ cups cornmeal (250g)
- 2 tablespoons all-purpose flour (or gluten-free all-purpose flour)
- 2 tablespoons sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsweetened plant-based milk (230ml )
- ½ cup canned coconut milk (full-fat)
- 4 tablespoons melted vegan butter (divided)
At a glance
PER SERVING · TIME 45M
CAL 14%·PRO 8%
CARBS 41G58% OF CAL
2G FIBER0G ADDED0G INTRINSIC33G OTHER7G TOTAL SUGAR
FAT 14G44% OF CAL
10G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 25m
- Sodium
- 246mg
- Total sugar
- 7g
- Added sugar
- ≥4g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 173mg
- Calcium
- 19mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 246MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.