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John Settle: "This truly IS the best vegan cornbread. I have ma…" Read More
8Ingredients
35Minutes
320Calories
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Ingredients
US|METRIC
12 SERVINGS
- 2 cups cornmeal
- 2 cups flour
- 6 sugar (tblspn, optional--I do not put this in mine)
- 8 baking powder (tspn)
- 1 salt (tspn)
- 1 cup vegetable oil
- 2 cups water
- 2 vinegar (tspn)
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Directions
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NutritionView More
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320Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories320Calories from Fat170 |
% DAILY VALUE |
Total Fat19g29% |
Saturated Fat1.5g8% |
Trans Fat0.5g |
Cholesterol |
Sodium70mg3% |
Potassium100mg3% |
Protein4g |
Calories from Fat170 |
% DAILY VALUE |
Total Carbohydrate33g11% |
Dietary Fiber2g8% |
Sugars2g |
Vitamin A |
Vitamin C |
Calcium2% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(5)
John Settle 3 years ago
This truly IS the best vegan cornbread. I have made this recipe a couple times and it comes out great every time. It holds together very well as some of the vegan breads tend to fall apart after cutting.
This is my go to cornbread.
Gina 3 years ago
I substituted a few tablespoons of brown sugar for the white sugar and used a mix of wheat and white flour but otherwise followed the recipe. Final product was edible but tasted like a thick loaf of flour rather than the moist, fluffy cornbread I was craving. I would not make again.
anointed always 4 years ago
The cornbread turned out better than I expected. I used olive oil instead of vegetable oil because that's what I had on hand. Easy and simple recipe - I will make it again!!
Trish Koomen 4 years ago
Great!
Added peppers, onion, corn to make confetti cornbread the second time. Great again!