Little Sunny Kitchen · by Diana★ 5.0 (3)
Vegan Cornbread
NUTRITION · PER SERVING40M COOK
CAL 8%·PRO 5%
CARBS 23G57% OF CAL
2G FIBER15G OTHER6G TOTAL SUGAR
FAT 7G38% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Southern-style cornbread made vegan with almond milk. Moist, not too sweet, and made in one bowl.
sidesouthernbaked good🥧 baking dish🔥 ovendairy freeveganvegetarian
View the full recipe on Little Sunny Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 cup all-purpose flour
- 1 cup cornmeal
- ½ tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- ⅓ cup corn oil (or any vegetable oil)
- ⅓ cup maple syrup (or agave syrup)
- 1 cup almond milk
- 1 tbsp apple cider vinegar
- 1 cup sweet corn (frozen, fresh, or canned (and drained well))
At a glance
PER SERVING · TIME 40M
CAL 8%·PRO 5%
CARBS 23G57% OF CAL
2G FIBER15G OTHER6G TOTAL SUGAR
FAT 7G38% OF CAL
1G SAT6G 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
- 10m
- Cook
- 30m
- Sodium
- 162mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 109mg
- Calcium
- 47mg
- Iron
- 0.73mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 162MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.