Jessica in the Kitchen · by Jessica Hylton★ 5.0 (90)
Vegan Cornbread
NUTRITION · PER SERVING40M COOK
CAL 10%·PRO 9%
CARBS 34G68% OF CAL
4G FIBER10G SUGAR20G OTHER
FAT 5G24% OF CAL
3G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Moist, fluffy vegan cornbread with maple syrup and vegan butter. A buttery side dish for holiday meals, chili, or soup.
sideamericanbaked good🥧 baking dish🔥 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 9- 1 1/4 cups vegan milk (any kind will do)
- 2 teaspoons apple cider vinegar ( or white vinegar)
- 1 1/4 cups fine-grain cornmeal ((150g))
- 1 cup all-purpose flour ((148g) or gluten free baking mix (I used Bob’s Red Mill All Purpose Gluten Free Flour Mix))
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 3/4 teaspoon sea salt
- 3 tablespoons cane sugar (or coconut sugar or organic brown sugar)
- 1 vegan egg substitute ((I use Bob’s Red Mill) or flax egg)
- 1/4 cup vegan butter (melted (44g) or oil (highly recommend vegan butter for flavour))
- 3 tablespoons maple syrup ((69g))
At a glance
PER SERVING · TIME 40M
CAL 10%·PRO 9%
CARBS 34G68% OF CAL
4G FIBER10G SUGAR20G OTHER
FAT 5G24% OF CAL
3G SAT2G 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
- 15m
- Cook
- 25m
- Sodium
- 129mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 107mg
- Calcium
- 76mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 129MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.