Double-Corn Cornbread Recipe

Name: Double-Corn Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup soymilk; 2 tsp. apple cider vinegar; 1 cup cream-style corn; 1/2 cup shredded soy Cheddar cheese; ⅓ cup canola oil; 4 green onions, finely chopped; 1 cup cornmeal; 1/2 cup all-purpose flour; 2 Tbs. maple sugar or light brown sugar; 1/2 tsp. salt; 2 tsp. baking powder; 1/2 tsp. baking soda

Servings: persons

1 cup soymilk
2 tsp. apple cider vinegar
1 cup cream-style corn
1/2 cup shredded soy Cheddar cheese
⅓ cup canola oil
4 green onions, finely chopped
1 cup cornmeal
1/2 cup all-purpose flour
2 Tbs. maple sugar or light brown sugar
1/2 tsp. salt
2 tsp. baking powder
1/2 tsp. baking soda

1
Preheat oven to 350F.
2
Coat 8x8-inch square baking dish with cooking spray.
3
Combine soymilk and vinegar.
4
Let stand 5 minutes to develop a buttermilk-like consistency.
5
Whisk in corn, soy Cheddar, oil, and onions; set aside.
6
Combine all dry ingredients, and make a well in the middle.
7
Pour wet mixture into well, and stir until mixed.
8
Pour batter into prepared baking dish, and bake 35 to 40 minutes, or until a toothpick inserted in the middle comes out clean.

815

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup soymilk, 2 tsp. apple cider vinegar, 1 cup cream-style corn, 1/2 cup shredded soy Cheddar cheese, and more.

Yes, Double-Corn Cornbread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Double-Corn Cornbread

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