Vegan Corncakes
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 1x
Description
Moist, fluffy, and a hit for all generations.
Ingredients
Units
Scale
- 1/2 cup Cornmeal (organic)
- 1 1/2 cup All-purpose flour (organic)
- 1/2 cup Cane sugar (organic, raw)
- 1 tbsp Baking powder
- 1/2 tsp Salt
- 3 tbsp Vegan butter (melted)
- 1/3 cup Olive oil
- 1 1/4 cup Cashew milk (unsweetened original)
- 2 Vegan eggs
Instructions
- Preheat oven to 350 degrees and lightly grease a muffin pan.
- Make your egg replacer and set aside. You could use a flax egg if no replacer mix is available.
- While the butter is melting, combine your dry ingredients with a whisk in a large mixing bowl.
- Make a well in the dry ingredients. Pour the butter, oil, "eggs", and milk in the well and stir until well-mixed. Pour into the prepared muffin tin and bake for 25-30 minutes, or until a fork comes out clean.
Serve hot or store in an airtight container for up to 5 days (best kept in the fridge and reheated when you're ready to eat again).
Notes
This recipe is inspired by Courtney’s Homestead
- Category: Appetizer, Side Dish
- Cuisine: American
Nutrition
- Calories: 150
- Sugar: 10
- Sodium: 301
- Fat: 4
- Saturated Fat: 1
- Carbohydrates: 27
- Fiber: 1
- Protein: 2
Keywords: Cheese bread, corn, Corn bread