Vegan Cornbread

Serves: 8
Total Calories: 131


1 2/3 cups cornmeal
1 tablespoon baking powder
1/4 teaspoon sea salt
1 cup fresh corn kernals for frozen and thawed
1/2 cup grated soy cheese
1 (12 1/2-ounce) package firm silken tofu
1/2 cup soy milk
3 tablespoons


1. Preheat the oven to 375°F. 2
. Combine the cornmeal, baking powder, and salt in a large bowl. Add the corn and soy cheese, and mix well.
3. Place the tofu and soymilk in a blender, and blend until smooth and creamy. Add to the cornmeal mixture and stir until well blended.
4. On the stovetop, heat the oil in a 10-inch cast iron skillet over medium-high heat. (The oil should be hot, but not boiling.) Add the batter and spread it evenly to the edges of the pan with a rubber spatula. Some of the oil will seep out around the edges. With the spatula, quickly spread this oil as best as you can over the top of the batter. Cook the cornbread for 2 or 3 minutes.
5. Transfer the skillet to the top rack of the oven. Bake the cornbread about 20 minutes or until a toothpick inserted in the center comes out clean. Turn the broiler on for a minute or so to brown the top, if necessary.
6. Cut the bread into wedges and serve.

If you have just made a fresh batch of cornbread and have extra, freeze portions to enjoy at a later time. Before freezing, I often cut the pieces in half to form a top and a bottom. When I remove a piece from the freezer, I brush the inside of each half with olive or coconut oil, and then lightly toast them under the broiler. Then I top the halves with a ladleful of well-seasoned pinto, black, or kidney beans; spoon on some salsa; and top with a garnish of fresh cilantro, scallions, or parsley. Delicious!

Nutritional Facts:

Serves: 8
Total Calories: 131
Calories from Fat: 3

This Vegan Cornbread recipe is from the Vicki's Vegan Kitchen Cookbook. Download this Cookbook today.

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