Low-fat Vegan Cornbread Recipe

Low Fat Vegan Cornbread

Wet ingredients:
1.5 cups non-dairy nut, hemp, or soy milk (can mix 3/4 cup non-dairy milk with 3/4 cup water for super low fat version)
1.5 Tablespoons white, regular, apple cider, or rice vinegar
1/2 cup plain applesauce

Dry ingredients:
1 cup flour
1 cup cornmeal
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/4 cup sugar

Preheat oven to 425 degrees (218 Celsius)

Directions: Combine non-dairy milk and vinegar in a small bowl, set aside.

Mix all dry ingredients in a large bowl. Then add the non-dairy milk, which will have curdled from the vinegar, and the applesauce. The resulting mixture will look like cake batter:

Pour the mixture into a seasoned cast iron pan or a 9 x 9 baking dish. I used a combo of my small cast iron pan and 7 muffin cups.

Baking times:
25 minutes for one big pan or 9 x 9 baking dish
20 minutes for 2 small pans or loaves
15 minutes for muffins

Test for done-ness by inserting a toothpick or knife, if it comes out clean, cornbread is done.

2 thoughts on “Low-fat Vegan Cornbread Recipe

  1. Can’t wait to try this out 🙂

  2. […] For my super low-fat cornbread recipe, click here. […]

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