Vegan Cornbread

"A whole foods, healthy recipe with whole corn kernals- moist, sweet and delicious. from Christina Pirello's book Christina cooks everything you always wanted to know about whole foods"
 
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Ready In:
45mins
Ingredients:
9
Serves:
8
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ingredients

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directions

  • Pre-heat the oven to 350 degrees and lightly oil and flour a 9 inch square glass baking dish.
  • Combine the flour, cornbread, baking powder and cinnamin in a mixing bowl. Whisking to impart air into the mixture.
  • Stir in the oil and the rice syrup. Slowly add the soymilk, mixing to create a smooth, spreadable batter. Fold in the corn.
  • Spoon the batter evenly into prepared dish and bake for about 35 minutes, until the center springs back to the touch.
  • remove from the oven and set aside to cool before slicing.

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