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Serves 8
1. Preheat oven to 350°F. Coat 8×8-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.
January 2006Thank 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!!!
Mary S. Gee - 2011-11-16 07:36:22I 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!
Amy - 2010-12-30 13:27:41This cornbread recipe is wonderful!
Anonymous - 2009-11-17 22:54:52I 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.
Leah - 2011-12-21 11:33:44Log in to create and edit shopping lists.
at a glance
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.
Kim Parham - 2012-10-21 21:23:54