Follow these steps for perfect results
cornmeal
all-purpose flour
agave syrup
salt
baking powder
baking soda
soymilk
egg substitute
vegan margarine
melted
frozen corn
Preheat oven to 350F.
Coat a 9x9 inch baking pan (or a 12 muffin pan) with cooking spray.
Combine cornmeal, flour, agave syrup, salt, baking powder, baking soda, soymilk, egg substitute, and melted vegan margarine in a bowl.
Stir until the mixture is consistent.
Add frozen corn and mix gently.
Spread the batter into the prepared baking pan or pour into muffin pan.
Bake for 25-30 minutes, or until the sides begin to brown and a toothpick inserted into the center comes out clean.
Cool on a rack before slicing if using a 9x9 pan.
If baking muffins, bake for 25-30 minutes until golden brown.
Expert advice for the best results
For a richer flavor, use brown sugar instead of agave syrup.
Add a pinch of cayenne pepper for a touch of spice.
Everything you need to know before you start
10 minutes
Can be made a day in advance.
Serve warm, sliced into squares or as individual muffins.
Serve with vegan chili.
Serve as a side dish to a BBQ.
Pairs well with the sweetness of the cornbread.
Discover the story behind this recipe
A staple in Southern cuisine.
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