Pretty In Pink Cornbread Vegan Recipes

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VEGAN CORN BREAD



Vegan Corn Bread image

You will love this vegan cornbread! It's super easy to make, soft, moist, and buttery completely without dairy products or eggs! It's great with chili or just on its own with vegan butter or maple syrup.

Provided by Sina

Categories     Side     Snack

Number Of Ingredients 10

1 1/4 cups cornmeal
1 cup all-purpose flour
1 cup unsweetened soy or almond milk
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup brown sugar
1 tablespoon apple cider vinegar
1/4 cup melted vegan butter
1 cup corn kernels

Steps:

  • Combine the dry ingredients (cornmeal, flour, baking powder, baking soda, salt, and brown sugar) in a large bowl and stir well.
  • Melt the vegan butter in a small pot on the stovetop or in the microwave. Then add it to the cornmeal flour mixture together with the unsweetened plant-based milk and the apple cider vinegar. Stir with a wooden spoon until well combined, but don't overmix.
  • Add the corn kernels. Stir well.
  • Generously grease an 8 or 9-inch square baking dish with vegan butter. Pour the prepared batter into the dish and evenly divide it with a spatula.
  • Preheat the oven to 400 °F. Bake the cornbread for 20-25 minutes.
  • Allow the cornbread to slightly cool before slicing and serving. Serve with butter or maple syrup. Enjoy!

Nutrition Facts : Calories 178 kcal, Carbohydrate 32 g, Protein 3 g, Fat 5 g, SaturatedFat 1 g, Sodium 372 mg, Fiber 2 g, Sugar 10 g, ServingSize 1 serving

PRETTY IN PINK CORNBREAD (VEGAN)



Pretty in Pink Cornbread (Vegan) image

This is my creation for the Think Pink Event this year. I really wanted to come up with an all natural and still pink concoction and this is the result. Its slightly sweet (more so if you use the optional fruit) and a real showstopper (in my opinion). I hope youll enjoy this as much as we do!

Provided by Lalaloula

Categories     Quick Breads

Time 35m

Yield 1 small loaf

Number Of Ingredients 15

1/2 cup cornmeal (if you use white itll be pinker, but I used yellow)
1/2 cup semolina
1/2 cup flour
1/2 cup whole wheat flour (I used whole spelt flour)
3 teaspoons baking powder
1 teaspoon cinnamon
1 pinch salt
1/2 parsnip, grated
1/4 cup dried cranberries or 1/4 cup dried cherries
1/4 cup beet juice
1 cup water
1 tablespoon maple syrup
1 tablespoon oil
1/8 teaspoon almond extract
1/2 teaspoon vanilla extract

Steps:

  • Combine all of the dry ingredients in a big bowl. Add the grated parsnip and dried fruit (if using).
  • In a second bowl combine all of the wet ingredients.
  • Add the wet to the dry ingredients and stir until just combined.
  • Pour into a greased small loaf pan (you can also bake this as muffins or in a bundt pan).
  • Bake in the preheated oven at 200°C/375°F for 25 minutes or until toothpick inserted in the centre comes out clean.
  • Allow to cool in the pan for 5 minutes, then remove to a wire rack to cool completely or serve this warm.

Nutrition Facts : Calories 1195.2, Fat 19, SaturatedFat 2.6, Sodium 1284.4, Carbohydrate 229.8, Fiber 20.8, Sugar 16.7, Protein 30.8

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