Best Sunrabbits Vegan Sweet Corn Bread Recipes

THE BEST EVER VEGAN CORNBREAD!

Steps:

• Preheat your oven to 400 degrees.
• In a large bowl, mix together your flour, cornmeal, sugar, baking powder, salt and finely ground flax seed.
• Stir apple cider vinegar into milk and let sit for 3-5 minutes. Pour into dry ingredients along with the melted vegan butter and mix until smooth.
• Pour into a lightly buttered 8x8 pan and bake for 20-25 minutes, or until golden brown and a toothpick inserted into the middle comes out clean.
• Allow to slightly cool and then cut into pieces! Serve with vegan butter or with a hot bowl of soup.

MOIST, SWEET VEGAN CORNBREAD

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x5-inch baking pan with cooking spray.
• Beat 1/2 cup soy milk, sugar, vegetable shortening, salt, and vanilla extract together in a large bowl until well blended.
• Mix flour, cornmeal, and baking powder together in a bowl. Stir flour mixture into sugar mixture, alternating with the remaining 1 cup soy milk. Beat until well blended. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes.

SUNRABBIT'S VEGAN CREAMY CORN CHOWDER

Steps:

• Add first three ingredients to a large slow cooker, layered in the order they are listed (potatoes on the bottom, then onions and pepper on top).
• Add the next ten ingredients to the blender and blend until smooth. Pour blended mixture over the potatoes, onions, and peppers. Cover and cook on low for 5-6 hours.
• About one hour before you wish to serve the chowder, put the remaining two cups almond milk and the raw cashew pieces in your blender. Add several ladles full of the simmering chowder (about 3-4 cups worth), making sure to get lots of potatoes. Blend mixture until completely smooth (for Blendtec, use the "soup" button), then pour back into the slow cooker.
• Add the frozen corn, stir, cover, and turn up to high for one hour. Serve with fresh, crusty bread or rolls!
• NOTES: 1­) You may substitute 3 cups of veggie broth and omit the water and vegan bouillon cubes. 2­) If you are not concerned about calories or fat content, canned full fat coconut milk makes a wonderful substitute for the almond milk in this recipe (I do not recommend rice milk because it is too thin). 3­) For a smaller slow cooker, you may half this recipe.

MOIST VEGAN CORNBREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place a greased, 10-inch cast iron skillet in the preheating oven.
• Mix soy milk and vinegar together in a bowl. Let stand until curdled, about 5 minutes.
• Mix cornmeal, flour, baking powder, and salt together in a bowl.
• Pour oil and maple syrup into the soy milk mixture. Whisk with a fork until foamy, about 3 minutes. Pour over cornmeal mixture and mix until combined. Fold in corn kernels. Pour batter into the hot skillet.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 35 minutes. Slice into squares or wedges.

SUNRABBIT'S VEGAN SWEET CORN BREAD

Steps:

• Preheat oven to 350 degrees F. Line 8x8" baking dish with parchment paper.
• Whisk dry ingredients together; add wet ingredients and stir (do not over-do it--a few lumps are okay).
• Pour batter into baking dish and sprinkle cinnamon sugar on top, coating the exposed batter.
• Bake for 30 minutes, or until toothpick inserted in the center comes out clean. Let cool for at least 15 minutes to firm up, and serve warm with vegan butter and/or maple syrup.