Perfect Vegan Cornbread
User Reviews
4.9
Perfect Vegan Cornbread
Description
The recipe for Perfect Vegan Cornbread starts by preparing a flax egg from flaxseed meal and water, which provides binding without eggs. Almond milk curdled with lemon juice replaces dairy milk's acidity, reacting with baking soda to give lift. Melted vegan butter and sugar are vigorously whisked with applesauce and the flax egg for moisture and richness.
Dry ingredients of cornmeal, all-purpose flour, and salt are gently folded in until just combined, producing a thin, slightly lumpy batter typical for cornbread. The mixture is poured into a greased baking dish and baked at 350°F until the edges turn golden and a toothpick inserted in the center comes out clean.
The finished vegan cornbread has a moist, tender crumb with a delicate sweetness, suitable as a side for savory dishes or enjoyed alone. Serving with non-dairy butter enhances its richness. This version is adaptable to gluten-free flour blends for those avoiding gluten.
Ingredients
- 1 ½ batches Flaxseed 1 ½ Tbsp (11 g) flaxseed meal + 4 Tbsp (60 ml) water as original recipe is written, used as egg substitute
- 3/4 cup almond milk plus 1 Tbsp as original recipe is written // adjust if altering batch size, unsweetened plain
- 1 tsp lemon juice or apple cider vinegar
- 1/2 tsp baking soda
- 1/3 cup vegan butter we like Earth Balance, melted
- 1/2 cup organic cane sugar or granulated sugar
- 2 Tbsp applesauce unsweetened
- 1/2 tsp salt sea salt
- 3/4 cups yellow cornmeal plus 1 Tbsp as original recipe is written // adjust if altering batch size, fine
- 3/4 cups all-purpose flour plus 1 Tbsp as original recipe is written // adjust if altering batch size, unbleached
Instructions
- Preheat oven to 350 degrees F (176 C) and grease an 8×8-inch baking dish (adjust number/size of baking dish if altering batch size).
- Prepare flax egg in a small bowl and let set for a few minutes to achieve an "eggy" texture. Measure out almond milk, add lemon juice, and let curdle for a few minutes. Then add baking soda and stir once more. Set aside.
- To a large mixing bowl, add melted butter and sugar and whisk vigorously to combine. Then add applesauce and flax egg, and whisk once more. Next add almond milk mixture and whisk vigorously again to combine.
- Add salt, cornmeal, and flour and stir with a spoon until just incorporated. It will look thin and somewhat lumpy. That's what you're going for.
- Add batter to prepared dish(es) and bake for 28-37 minutes, or until the edges are golden brown and a toothpick inserted into center comes out clean.
- Let rest in the baking dish for a few minutes before serving. I highly recommend serving these with just a touch of non-dairy butter and maple syrup or honey if not vegan.
- Will keep in an airtight container for up to a couple days. Store in the freezer to keep longer. It would be excellent with our 1-Pot Red Lentil Chili or Easy Instant Pot Chili (Vegan, Oil-Free).
Notes
- For a gluten-free version, substitute the all-purpose flour with a gluten-free blend.
- Use non-dairy butter for serving to maintain vegan status.
- Check doneness by toothpick test to avoid under- or over-baking.
- Allow some resting time after baking for optimal texture before slicing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9(slices)
Amount Per Serving
Calories 200 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 200 | 10% |
| Carbohydrates | 30.6g | 10% |
| Protein | 2.6g | 5% |
| Fat | 7.9g | 12% |
| Saturated Fat | 4.4g | 22% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 246mg | 10% |
| Fiber | 1.6g | 6% |
| Sugar | 11.6g | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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