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Cornbread From Veg Web Recipe

Looking for an easy cornbread from veg web recipe? Learn how to make cornbread from veg web using healthy ingredients.


Submitted by aoi_tsuki

Makes 8 servings



This is sweet cornbread, if you want you can remove the 1 tbsp of splenda.

Recipe Ingredients for cornbread from veg web

1 tablespoons corn or vegetable oil, in bottom of skillet/pan
1 cup yellow cornmeal
1 /4vcup self-rising or all-purpose flour, wheat
1/4 cup all purpose flour
2 teaspoons baking powder, (only if you're using AP flour)
2 tablespoons corn oil or vegetable oil
1 cup plain light soy milk, I only had vanilla
1 tablespoon white vinegar
1 cup water
1/2 teaspoon salt
1 1/2 teaspoon Cornstarch
2 tablespoons water, warm
1 tbsp splenda baking blend

Recipe Directions for cornbread from veg web

  1. NOTE: Ok here's the deal...cornbread is absolutely 100% better when it is made in an iron skillet. So if you have an iron skillet, definitely use it. If you don't, it can be made in an 8x8 or 9x9 pan, it just won't meet it's maximum potential. Now if you're making it in a 10" round iron skillet, you may want to double the recipe (but still only use egg replacer for 1 egg), otherwise the cornbread will be pretty thin. It just depends on how much cornbread you want to make.

  2. Pour 1-2 tablespoons of corn or vegetable oil in the bottom your iron skillet or pan and put in the oven to preheat at 425 degrees.

  3. Next, combine your dry ingredients (remember you only have to use baking powder if you are using all-purpose flour. Self-Rising flour doesn't require it).

  4. Combine the egg replacer and 2 tablespoons warm water in a small bowl.

  5. To make milk mixture, fill a 1 cup measurement with 1 tablespoon vinegar and fill the rest of the way up with plain soymilk. Add the milk mixture, egg replacer mixture, and 2 tablespoons oil to the dry mixture. Combine.

  6. Add up to 1 cup of water to the batter to thin it out. Stir well to get all the clumps out.

  7. Pour the batter in the skillet/pan and put in the oven. Bake at 425 for about 20-25 minutes or until the top starts to brown.

  8. If you used an iron skillet, once the cornbread is done, flip the bread over in the pan to prevent it from becoming soggy on the bottom.

Categories

Breads

Nutrition Facts
Serving Size 108.1g
Amount Per Serving
Calories
186
Calories from Fat
56
% Daily Value*
Total Fat
6.2g
10%
Saturated Fat
0.7g
4%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
165mg
7%
Potassium
274mg
8%
Total Carbohydrates
29.4g
10%
Dietary Fiber
3.2g
13%
Sugars
2.6g
Protein
4.4g
Vitamin A 2% Vitamin C 0%
Calcium 10% Iron 8%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B+
  Good points
  • Low in saturated fat
  • No cholesterol
  • High in manganese
  • High in selenium
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