Double-Corn Cornbread

If you have around 45 minutes to spend in the kitchen, Double-Corn Cornbread might be a spectacular dairy free, lacto ovo vegetarian, and vegan recipe to try. For 41 cents per serving, you get a bread that serves 8. One portion of this dish contains approximately 5g of protein, 13g of fat, and a total of 257 calories. This recipe is liked by 169 foodies and cooks. If you have soy cheese, cornmeal, baking soda, and a few other ingredients on hand, you can make it. It is an inexpensive recipe for fans of Southern food. It is brought to you by Vegetarian Times. With a spoonacular score of 45%, this dish is solid. If you like this recipe, you might also like recipes such as Double Corn Cornbread, Double Pumpkin Cornbread Stuffing with Figs, Apple, Chrorizo and Almonds, and Corn Cornbread.

Servings: 8

 

Ingredients:

Equipment:

Cooking instruction summary:

1. Preheat oven to 350°F. Coat 8×8-inch square baking dish with cooking spray.2. Combine soymilk and vinegar. Let stand 5 minutes to develop a buttermilk-like consistency. Whisk in corn, soy Cheddar, oil, and onions; set aside.3. Combine all dry ingredients, and make a well in the middle. Pour wet mixture into well, and stir until mixed. Pour batter into prepared baking dish, and bake 35 to 40 minutes, or until a toothpick inserted in the middle comes out clean.

 

Step by step:

1. Preheat oven to 350°F. Coat 8×8-inch square baking dish with cooking spray.

2. Combine soymilk and vinegar.

3. Let stand 5 minutes to develop a buttermilk-like consistency.

4. Whisk in corn, soy Cheddar, oil, and onions; set aside.

5. Combine all dry ingredients, and make a well in the middle.

6. Pour wet mixture into well, and stir until mixed.

7. Pour batter into prepared baking dish, and bake 35 to 40 minutes, or until a toothpick inserted in the middle comes out clean.

Nutrition Information:

covered percent of daily need