Tender Plant-Based Cornbread

1. 1

   Preheat the oven to 350 degrees F (175 degrees C). Put a greased, 10-inch cast iron skillet in the oven as it heats.

2. 2

   Combine the soy milk and vinegar in a bowl. Let it sit until it curdles, about 5 minutes.

3. 3

   Stir the cornmeal, flour, baking powder, and salt together in a bowl.

4. 4

   Add the oil and maple syrup to the soy milk mixture. Whisk with a fork until foamy, about 3 minutes. Pour this over the cornmeal mixture and stir until just combined. Fold in the corn kernels. Pour the batter into the hot skillet.

5. 5

   Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 35 minutes. Cut into squares or wedges.

• Calories 254.79 kcal Moderate
• Protein 4.65 g Low Source
• Carbs 39.59 g Moderate
• Total Fat 9.24 g Moderate
• Saturated Fat 1.81 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 82.69 mg Low Source
• Fiber 4.32 g Moderate
• Sugar 7.92 g Moderate
• Added Sugar 1.29 g Low Source
• Calcium 113.44 mg Low Source
• Iron 1.52 mg Low Source
• Potassium 197.6 mg Low Source
• Vitamin A 25.81 mcg_rae Low Source
• Vitamin C 0.0 mg Low Source
• Vitamin D 0.51 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Soy 🌱
• Wheat 🌾
• Gluten
• Corn 🌽