22 vegan cornbread oil Recipes

all-purpose flour, cornmeal, baking powder, maple syrup, soymilk, vegetable oil or 2 tbsp olive oil

cornmeal, spelt flour (i use white ), baking powder, sea salt, safflower oil (or sunflower oil), water, maple syrup

unsweetened soymilk, vinegar, cornmeal, whole wheat pastry flour, raw sugar, raw sugar, sea salt, baking powder, baking soda, olive oil

whole wheat pastry flour, yellow cornmeal, baking powder, sea salt, ground cinnamon, extra virgin olive oil, brown rice syrup, plain soymilk, corn kernel (fresh or frozen )

cornmeal, unbleached all-purpose flour, baking powder, canola oil, maple syrup, soymilk, apple cider vinegar, salt

cornmeal, unbleached all-purpose flour, baking powder, canola oil, maple syrup, soymilk, apple cider vinegar, salt

maple syrup, canola oil, plain soymilk, whole wheat flour, fine cornmeal, baking powder, kosher salt

canola oil, buttery substitute, earth balance is good, almond milk, unsweetened, apple cider vinegar, energ egg replacement , found at health food store, warm water, grind cornmeal, all-purpose flour, baking powder, salt

cornmeal, whole-wheat pastry flour, baking soda, salt, applesauce, soy milk, agave nectar, canola oil

white onion, finely chopped, garlic cloves, minced, anaheim chili, diced (and or or other medium or mild chilies), chipotle chile, chopped (optional), smoked sun-dried tomato, chopped (optional), green bell pepper, diced (green capsicum), jalapenos, diced or 1/2 habanero pepper, chili powder, ground dried lemon peel (optional), cumin, vegemite, vegetable bouillon cube (or 1 tbsp better than bouillon vegetable stock concentrate), light soy sauce, salt (or to taste), fresh ground pepper (or to taste), vegetable stock, extra firm tofu or 1 (16 oz) package vegetarian ground beef, diced tomatoes, pinto beans, kidney beans, chopped cilantro, chopped green onions, avocado, olive oil, limes, cooked rice or 5 cups cornbread, for serving

unbleached white flour, cornmeal, baking powder, sea salt, flax seed meal, water, soymilk, pure maple syrup, canola oil, pure vanilla extract, carrot, shredded

soymilk (or milk if not vegan), vinegar, cornmeal, flour, sugar, salt, baking powder, baking soda, oil

all-purpose flour, corn meal, baking powder, frozen corn (optional), maple syrup , agave or 1/4 cup. sugar, non-dairy milk (i ve used water or coconut milk), oil

refined coconut oil, melted or 1 tbsp safflower oil, plus a little more for the baking pan, yellow cornmeal, whole wheat pastry flour, evaporated natural cane sugar, baking powder, fine sea salt, soymilk, silken tofu

cornmeal, flour, sugar, baking powder, baking soda, salt, milk or 1 1/4 cups rice or 1 1/4 cups soy, olive oil or 1/2 cup vegetable oil, white vinegar, corn syrup

cornmeal, whole wheat flour, sugar (suganat), baking powder (aluminum free), salt, rice milk (almond preferred), egg substitute (powder ), oil (canola or olive), peppers (jalepeno-add more for more heat), ripe bell peppers (fire roasted or pimentos), frozen corn

all purpose flour, cornmeal, sugar, baking powder, salt, earth balance brand spread (organic and cholesterol free), egg beaters or other egg substitute (cholesterol free), plain silk brand soy milk (cholesterol free), olive oil, pre heat oven to 400f, this recipe is for a 10- 101/2 cast iron skillet. it can also be baked in any 9 1/2 round pan , or glassware.

unbleached all-purpose flour, cornmeal, baking soda, baking powder, salt, cayenne, soymilk, canola oil, apple cider vinegar