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Double-Corn Cornbread

Cream-style corn makes this cornbread amazingly moist and almost buttery. If you have any leftovers, it’s great for breakfast.

Ingredients: 

Ingredients: 

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1 cup soymilk
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2 tsp. apple cider vinegar
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1 cup cream-style corn
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½ cup shredded soy Cheddar cheese
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⅓ cup canola oil
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4 green onions, finely chopped
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1 cup cornmeal
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½ cup all-purpose flour
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2 Tbs. maple sugar or light brown sugar
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½ tsp. salt
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2 tsp. baking powder
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½ tsp. baking soda

Instructions: 

1. Preheat oven to 350°F. Coat 8x8-inch square baking dish with cooking spray.

2. Combine soymilk and vinegar. Let stand 5 minutes to develop a buttermilk-like consistency. Whisk in corn, soy Cheddar, oil, and onions; set aside.

3. Combine all dry ingredients, and make a well in the middle. Pour wet mixture into well, and stir until mixed. Pour batter into prepared baking dish, and bake 35 to 40 minutes, or until a toothpick inserted in the middle comes out clean.

Nutrition Information: 

Calories: 
151
Protein: 
3 g
Total Fat: 
7.5 g
Saturated Fat: 
0.5 g
Carbohydrates: 
18 g
Cholesterol: 
mg
Sodium: 
799 mg
Fiber: 
15 g
Sugar: 
15 g
Yield: 
Serves 8

Comments on this Recipe

I haven't made this, although I do like to put creamed corn in my cornbread. I did want to point out that the nutrition facts seem wrong. The fat is definitely too low, would be 9 grams/serving with the oil alone, then add in the cheese, soy milk. Calories seem low too but I didn't do the math.

This cornbread recipe is wonderful!

I have made this several times and it's great- but I think that 1 Tbs salt should be 1 tsp! The first time I made it, it was way too salty!

Thank you for such a wonderful recipe. I am vegan, and I have not found many recipes for Thanksgiving that I am excited to try. Can't wait to try this. I won't just use it for Thanksgiving either!!!

I'm from the South. So I added a chopped jalapeno to the mix. Yum! Also, if you use the unsalted creamed corn, you'll have more control over the saltiness. Start with 1 tsp and go from there.