This vegan, eggs-free, nuts-free and lactose-free cornbread is a healthy recipe made with soymilk, cornmeal and all purpose flour.
Special diets: Vegetarian | vegan | eggs-free | nuts-free | lactose-free |
️Allergens: soy | gluten |
⏱ 43 mins – easy
🍽 8 servings – 177 kcal per serving
|
Serving
87g |
Fat
4g |
Sat. fat
0g |
Sodium
106mg |
|
Carbs
29g |
Fibers
1g |
Sugars
5g |
Proteins
4g |
INGREDIENTS
- 1½ cups soy milk
- 1½ tbsp vinegar
- 1 cup cornmeal
- 1 cup all-purpose flour
- 2 tbsp granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- 2 tbsp olive oil
TOOLS
- 1 oven
- 2 bowls
- 1 spoon
- 1 whisk
- 1 non-stick baking dish
STEPS
Put the soy milk and vinegar in a bowl and whisk for two minutes to get a soy milk mixture.
Put the cornmeal, all-purpose flour, granulated sugar, baking powder, and baking soda in a second bowl. Mix with a spoon for 2 minutes. Then add the soy milk mixture and olive oil. Whisk for 4 minutes to get a batter.
Pour the batter into a non-stick baking dish.
Preheat the oven to 425°F for 19 minutes.
Place the non-stick baking dish in a hot oven and bake for 30 minutes. Then turn off the heat and remove from the oven.
It’s ready to be served !
