Double-Corn Cornbread

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

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

Servings
8

Ingredients

  • 1 cup soymilk
  • 2 tsp. apple cider vinegar
  • 1 cup cream-style corn
  • 1/2 cup shredded soy Cheddar cheese
  • 1/3 cup canola oil
  • 4 green onions, finely chopped
  • 1 cup cornmeal
  • 1/2 cup all-purpose flour
  • 2 Tbs. maple sugar or light brown sugar
  • 1/2 tsp. salt
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda

Preparation

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.

Nutrition Information

  • Calories 151
  • Carbohydrate Content 18 g
  • Cholesterol Content 0 mg
  • Fat Content 7.5 g
  • Fiber Content 15 g
  • Protein Content 3 g
  • Saturated Fat Content 0.5 g
  • Sodium Content 799 mg
  • Sugar Content 15 g

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