Vegan Cornbread
User Reviews
4.1
Vegan Cornbread
Description
This recipe combines ground flaxseed, almond milk, and apple cider vinegar to replicate the egg’s binding and leavening functions while keeping the cornbread vegan. The dry ingredients include all-purpose or gluten-free flour, fine yellow cornmeal, baking soda and powder for rise, sea salt, and cane or coconut sugar for sweetness.
The wet ingredients are mixed thoroughly, then blended into the dry ingredients to form a smooth batter. The batter is poured into a greased pan and baked until a toothpick inserted comes out clean, indicating doneness. Cooling before slicing helps the cornbread set and prevents crumbling.
Serve warm with vegan butter and maple syrup for added richness and sweetness. The cornbread works well alongside soups, chilis, or as a standalone snack.
Storage tips include keeping the cooled bread at room temperature for a day or two, refrigerated for up to a week, or frozen for extended periods. Reheating is quick in the oven or microwave.
Ingredients
- 1 Flaxseed used as egg substitute
- 1 ¼ cup almond milk unsweetened plain
- 3 teaspoons apple cider vinegar
- 1 cup all-purpose flour or 1:1 gluten-free all-purpose flour
- 1 cup yellow cornmeal fine
- ½ teaspoon baking soda
- 2 teaspoons baking powder
- ½ teaspoon salt sea salt
- ⅓ cup cane sugar or coconut sugar
- ⅓ cup vegan butter melted (or oil), plus more for serving
- maple syrup for topping (optional)
Instructions
- Preheat the oven to 375 degrees F.
- Grease a 8x8 inch pan with nonstick cooking spray or vegan butter.
- Prepare flax egg in a small bowl and let set for a few minutes to gel up.
- Whisk almond milk and apple cider vinegar in a medium bowl and let curdle for 5-10 minutes. Set aside.
- In a large bowl combine flour, cornmeal, baking soda, baking powder and salt together.
- In the same container as the milk mixture, add flax egg, coconut sugar and vegan butter (or oil) and mix to combine.
- Pour the wet ingredients into the dry and mix until fully combined & smooth.
- Pour the batter into the pan and using a spatula, smooth down the top into an even layer.
- Bake for 28-30 minutes, until a toothpick comes out clean.
- Let cool for at least 10-15 minutes, preferably until cool otherwise cornbread might be crumbly.
- Slice into 9 slices, serve with vegan butter or maple syrup (or both) and enjoy!
Notes
- For a dairy-free but not vegan option, use one egg instead of flax egg.
- Apple cider vinegar mixed with almond milk creates a vegan buttermilk substitute essential for texture.
- Store cooled cornbread in an airtight container up to 2 days at room temperature, 1 week refrigerated, or freeze up to 3 months.
- Reheat in the oven at 350°F for 5-10 minutes or microwave for 10-15 seconds.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 202 kcal
% Daily Value*
| Serving | 1slice without toppings | |
| Calories | 202kcal | 10% |
| Carbohydrates | 32g | 11% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Sodium | 317mg | 13% |
| Potassium | 147mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.1
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