CARROT CORNBREAD (VEGAN)
Along with its regular counterpart, this vegan recipe was found in As You Like It Cookbook, 2001. Preparation time does not include time needed for the finished loaf to cool to room temperature.
Provided by Sydney Mike
Categories Breads
Time 1h20m
Yield 1 10" loaf, 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F, then oil & flour a 10"x6" loaf pan.
- In a large mixing bowl, combine flour, cornmeal, baking powder, salt & flax meal.
- In another mixing bowl, combine the water, soy milk, maple syrup, oil & vanilla, mixing well, before stirring in the carrots.
- Add the cornmeal mixture to the liquid ingredients, mixing well with a wooden spoon.
- Pour the batter into the prepared loaf pan & bake for 1 hour & 15 minutes, or just until a wooden tootpick inserted in the center of the loaf comes out clean.
- Allow to sit in the pan on a wire rack for 10 minutes, then remove the loaf by inverting the pan onto a wire rack.
- Turn the loaf right side up & let it cool to room temperature before slicing & serving.
Nutrition Facts : Calories 202.9, Fat 6.9, SaturatedFat 0.6, Sodium 154.8, Carbohydrate 32, Fiber 1.8, Sugar 8.8, Protein 3.8
CARROT CORNBREAD
Along with its vegan counterpart, this recipe was found in As You Like It Cookbook, 2001. Preparation time does not include time needed for the finished loaf to cool to room temperature.
Provided by Sydney Mike
Categories < 4 Hours
Time 1h20m
Yield 1 10" loaf, 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F, then oil & flour a 10"x6" loaf pan.
- In a large mixing bowl, combine flour, cornmeal, baking powder & salt.
- In another mixing bowl, combine the egg, milk, maple syrup, oil & vanilla, mixing well, before stirring in the carrots.
- Add the cornmeal mixture to the liquid ingredients, mixing well with a wooden spoon.
- Pour the batter into the prepared loaf pan & bake for 1 hour & 15 minutes, or just until a wooden tootpick inserted in the center of the loaf comes out clean.
- Allow to sit in the pan on a wire rack for 10 minutes, then remove the loaf by inverting the pan onto a wire rack.
- Turn the loaf right side up & let it cool to room temperature before slicing & serving.
MOIST VEGAN CORNBREAD
This is a basic cornbread that's great with vegan chili. It's nice for anyone who's vegan or if you just happen to be out of eggs. It tastes best when cooked in a cast iron skillet that's been preheated in the oven.
Provided by Caiti Ann
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 40m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place a greased, 10-inch cast iron skillet in the preheating oven.
- Mix soy milk and vinegar together in a bowl. Let stand until curdled, about 5 minutes.
- Mix cornmeal, flour, baking powder, and salt together in a bowl.
- Pour oil and maple syrup into the soy milk mixture. Whisk with a fork until foamy, about 3 minutes. Pour over cornmeal mixture and mix until combined. Fold in corn kernels. Pour batter into the hot skillet.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 35 minutes. Slice into squares or wedges.
Nutrition Facts : Calories 209.7 calories, Carbohydrate 31.4 g, Fat 7.9 g, Fiber 2.3 g, Protein 4.5 g, SaturatedFat 0.7 g, Sodium 206.9 mg, Sugar 4.2 g
CARROT CORNBREAD
Make and share this Carrot Cornbread recipe from Food.com.
Provided by CoffeeMom
Categories Quick Breads
Time 1h
Yield 1 loaf
Number Of Ingredients 7
Steps:
- Mix cornmeal, carrots, oil, honey, and salt. Stir in boiling water.
- Stir egg yolks into cornmeal mixture. Stiffly beat the eggs whites.
- Fold the stiffly beaten egg whites into cornmeal mixture.
- Pour into a greased loaf pan.
- Bake at 400º for 30 minutes.
Nutrition Facts : Calories 1001.9, Fat 41.8, SaturatedFat 7.3, Cholesterol 423, Sodium 2589.3, Carbohydrate 139.7, Fiber 12.1, Sugar 41, Protein 23.6
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CARROT TOP HERB CORNBREAD - VEGAN YACK ATTACK
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Reviews 4Calories 245 per servingCategory Gluten-Free
- Preheat oven to 375F (190C or gas mark 5), and have ready a lightly oiled, 9-inch (23cm) skillet or baking dish.
- In a large mixing bowl, combine cornmeal, flour, flaxseed, salt, and baking powder and whisk to combine. Next, make a well in the dry ingredients and pour non-dairy milk, oil, water, and agave nectar into it, then stir together until there are no dry pockets.
- Then, fold the carrot greens and herbs into the mixture, stirring until just combined, and transfer batter to the skillet. Bake for 25-28 minutes, or until the edges are browning and an inserted toothpick draws clean.
- Cool on a rack for 20 to 30 minutes before cutting into and serving. Enjoy! (I love eating it with a pad of vegan butter)
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