The best delicious Wheat Free Vegan Cornbread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Wheat Free Vegan Cornbread recipe today!
Hello my friends, this Wheat Free Vegan Cornbread recipe will not disappoint, I promise! Made with simple ingredients, our Wheat Free Vegan Cornbread is amazingly delicious, and addictive, everyone will be asking for more Wheat Free Vegan Cornbread.
What Makes This Wheat Free Vegan Cornbread Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Wheat Free Vegan Cornbread.
Ready to make this Wheat Free Vegan Cornbread Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
2 c Corn meal; (or substitute
-1/4 cup soy flour for 1/4
-cup corn meal)
1 cn (16 ounce) cream style corn
1 tb Baking powder
EnerG Egg Replacer to equal
-1 egg; (if you cant find
-it, use an additional 1
-teaspoon baking powder)
3/4 c Soy or rice milk
pour into muffin tins, let stand for 20 minutes, Spray the tin with non
stick spray, bake in preheated 350 degree oven (farenheit) for about 20
minutes.
For Mexican style corn muffins, add 2 or 3 tablespoons diced onion, 1/4 cup
diced red or green bell pepper, some diced jalapenos, I use the pickled
slices in a jar.
For sweeter muffins, add 1/4 cup sugar or sucanet or maple syrup (adjust
liquid) and some fruit, blueberries are wonderful.
Yields
1 servings
Leave a Reply