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1 cup all-purpose flour1 cup cornmeal1/4 cup turbinado sugar1 tablespoon baking powder1 teaspoon salt1 cup sweetened, plain soy milk1/3 cup vegetable oil1/4 cup soft silken tofuPreheat an oven to 400 degrees F (200 degrees C). Grease a 7 inch square baking pan. Whisk together the flour, cornmeal, sugar, baking powder, and salt in a mixing bowl; set aside. Place the soy milk, oil, and tofu into a blender. Cover, and puree until smooth. Make a well in the center of the cornmeal mixture. Pour the pureed tofu into the well, then stir in the cornmeal mixture until just moistened. Pour the batter into the prepared baking pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cut into 9 pieces, and serve warm. Amount Per Serving Calories: 203 | Total Fat: 8.7g | Cholesterol: 0mg Powered by ESHA Nutrient Database
Servings Per Recipe: 9
Amount Per Serving
Calories: 203
Total Fat: 8.7gCholesterol: 0mgSodium: 425mgTotal Carbs: 28.6g Dietary Fiber: 1gProtein: 2.9g
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0 Responses to Egg-Free Recipes: Vegan Corn Bread | Submitted By: Flip Wibbly