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Easy and Delicious Plant-Based Cornbread Recipe

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Ingredients

Adjust Servings:
2 tablespoons ground flax seeds
6 tablespoons water
1 cup all purpose flour
1 cup cornmeal
1/4 cup sugar
4 teaspoons baking powder
3/4 teaspoon table salt
1 cup soymilk
1/4 cup canola oil

Nutritional information

198.6
Calories
70 g
Calories From Fat
7.8 g
Total Fat
0.7 g
Saturated Fat
0 mg
Cholesterol
374.8mg
Sodium
29.2 g
Carbs
2 g
Dietary Fiber
6.8 g
Sugars
3.7 g
Protein
79g
Serving Size (g)
9
Serving Size

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Easy and Delicious Plant-Based Cornbread Recipe

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    Cuisine:

    It was the worst corn bread (or anything baked for that matter) I have ever made. I followed the recipe exactly. Nobody in the family liked it or finished their portion. Even our dog refused to eat a piece. Looked good out of the oven, but both texture and taste are bad. All went to trash. Was a waist of time and ingredients. I will stick with Ina Garten's recipe modified to be vegan (egg replacer and vegan butter).

    • 70 min
    • Serves 9
    • Easy

    Ingredients

    Directions

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    Vegan Cornbread,I got this recipe in my email today from Cooks Illustrated. It is a blue-ribbon winner developed by 11 year old Dana Sly.,It was the worst corn bread (or anything baked for that matter) I have ever made. I followed the recipe exactly. Nobody in the family liked it or finished their portion. Even our dog refused to eat a piece. Looked good out of the oven, but both texture and taste are bad. All went to trash. Was a waist of time and ingredients. I will stick with Ina Garten’s recipe modified to be vegan (egg replacer and vegan butter).


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    Steps

    1
    Done

    Preheat Oven to 425f

    2
    Done

    Spray 8-Inch-Square Baking Dish With Nonstick Cooking Spray.

    3
    Done

    Bring the Water to a Boil in a Small Saucepan.

    4
    Done

    Add the Ground Flax Seed, Reduce the Heat to Medium-Low, and Simmer the Ground Flax Seed in the Water For 3 Minutes or Until Thickened, Stirring Occasionally.

    5
    Done

    Set Aside.

    6
    Done

    in a Medium Bowl, Whisk Together the Flour, Cornmeal, Sugar, Baking Powder, and Salt Until Well-Combined.

    7
    Done

    Add the Ground Flax Seed Mixture, Soy Milk, and Canola Oil to the Flour Mixture.

    8
    Done

    Beat Just Until Smooth (do not Overbeat.)

    9
    Done

    Turn Into Prepared Baking Pan. Bake For 20 to 25 Minutes, or Until a Toothpick Inserted in the Middle Comes Out Clean.

    10
    Done

    Cool on Wire Rack 10 Minutes; Invert Cornbread Onto Wire Rack, Then Turn Right Side Up and Continue to Cool Until Warm, About 10 Minutes Longer.

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    Michael Butler

    Meat maestro known for his perfectly cooked and seasoned dishes.

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