Vegan Lemon-Cranberry Cornbread

Vegan Lemon-Cranberry Cornbread
Vicky Cohen and Ruth Fox

Ingredients

  • 4 Tablespoons  non-hydrogenated vegetable shortening, melted and slightly cooled, plus more for the baking dish
  • 1/2 Cup  almond milk
  • 3 Tablespoons  flaxseed meal
  • 1 1/2 Cup  cornmeal
  • 1 Cup  whole-wheat pastry flour
  • 1 1/2 Teaspoon  baking powder
  • 1/2 Teaspoon  baking soda
  • 1 Teaspoon  salt
  •   One 6-ounce container vanilla soy yogurt
  • 3 Tablespoons  agave nectar
  • 1/2 Cup  seltzer water
  • 1/2 Cup  dried cranberries
  •   Zest of 1 small lemon

Cornbread is one of our favorites. To us, cornbread is one of those things that bring back great memories. We've been experimenting with cornbread and came up with this vegan recipe that we think is really good.

See all cranberry recipes.

Click here to see A Vegetarian Thanksgiving.

Directions

Preheat the oven to 350 degrees.

Lightly grease an 8-by-8-inch square baking dish. In a small bowl, combine the almond milk and flaxseed meal. Set aside. In a large bowl, combine the cornmeal, flour, baking powder, baking soda, and salt.

In a small bowl, whisk together the melted shortening, almond milk-flaxseed mixture, yogurt, and agave nectar. Pour into the dry ingredients and mix until just combined.

Add the seltzer water, dried cranberries, and lemon zest and mix until well incorporated. Pour the batter into the baking dish and bake for 50-55 minutes. 

Nutrition

Calories per serving:

198 calories

Dietary restrictions:

Low Potassium, Kidney Friendly, Dairy Free, Egg Free, Milk Free, Peanut Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:

10%

Servings:

12
  • Fat 70g 107%
  • Carbs 414g 138%
  • Saturated 14g 70%
  • Fiber 40g 161%
  • Trans 7g
  • Sugars 111g
  • Monounsaturated 22g
  • Polyunsaturated 18g
  • Protein 39g 77%
  • Sodium 3,625mg 151%
  • Calcium 1,131mg 113%
  • Magnesium 234mg 59%
  • Potassium 888mg 25%
  • Iron 19mg 105%
  • Zinc 6mg 40%
  • Phosphorus 1,326mg 189%
  • Vitamin A 276µg 31%
  • Vitamin C 52mg 86%
  • Thiamin (B1) 2mg 112%
  • Riboflavin (B2) 1mg 81%
  • Niacin (B3) 19mg 94%
  • Vitamin B6 1mg 36%
  • Folic Acid (B9) 530µg 133%
  • Vitamin D 50µg 13%
  • Vitamin E 5mg 24%
  • Vitamin K 32µg 40%
See detailed nutritional info Have a question about nutritional data? Let us know.
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