Vegan Blue Cornbread Recipe 455 Recipes

VEGAN CORN BREAD

Steps:

• Combine the dry ingredients (cornmeal, flour, baking powder, baking soda, salt, and brown sugar) in a large bowl and stir well.
• Melt the vegan butter in a small pot on the stovetop or in the microwave. Then add it to the cornmeal flour mixture together with the unsweetened plant-based milk and the apple cider vinegar. Stir with a wooden spoon until well combined, but don't overmix.
• Add the corn kernels. Stir well.
• Generously grease an 8 or 9-inch square baking dish with vegan butter. Pour the prepared batter into the dish and evenly divide it with a spatula.
• Preheat the oven to 400 °F. Bake the cornbread for 20-25 minutes.
• Allow the cornbread to slightly cool before slicing and serving. Serve with butter or maple syrup. Enjoy!

VEGAN BLUE CORNBREAD RECIPE - (4.5/5)

Steps:

• 1. adjust oven rack to middle position; heat oven to 425 F. oil 8 inch pan 2. bring water to boil in small saucepan. add the ground flax seed, reduce heat to edium low, and simmer the ground flax seed for 3 minutes or until thickened, stirring occasionally. set aside 3. in a medium bowl, whisk together the flour, cornmeal, sugar, baking powder and salt until well combined. 4. add the ground flaxseed mixture, nut milk and oil to the flour mixture. Beat just until smooth. do not overbeat. 5. turn into prepared baking pan. Bake for 20-25 minutes, or until toothpick inserted in the middle comes out clean 6. cool on wire rack 10 minutes; invert cornbread on wire rack, then turn right side up and continue to cool until warm, about 10 minutes longer. Cut into pieces and serve. you can add organic corn to batter and serve with vegan cream cheez and salsa, side of limas

MOIST VEGAN CORNBREAD

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.