This vegan cornbread is unbelievably moist, fluffy, and tender. It really is the BEST vegan cornbread.
Author:Ariel Hinkle
Prep Time:10 mins
Cook Time:25 mins
Total Time:35 mins
Yield:8 slices
Category:Bread
Cuisine:American
Ingredients
1 cup cornmeal
1 cup unbleached all-purpose flour
3 Tbsp sugar
4 tsp baking powder (non-aluminum)
1/2 tsp salt
1/2 package silken tofu (not water packed)
1 cup unsweetened soy milk
1/4 cup oil (any kind other than olive oil)
Instructions
Preheat oven to 425º.
If using a cast iron skillet, coat the bottom with a small amount of oil, and place skillet in the oven to heat up. If using a regular 9×9 baking pan, simply spray with non-stick cooking spray and set aside.
Combine dry ingredients in a medium size mixing bowl.
Next, place tofu, soy milk, and oil in a blender and blend until smooth.
Pour wet ingredients into dry, and stir quickly until well combined. Be careful not to over mix.
Pour batter into pre-greased pan or skillet, and smooth top.
Bake for 25 minutes, or until a knife inserted in the center comes out clean.