Vegan Cornbread
If you’re looking for a go-to Vegan Cornbread recipe, this is it. It’s soft, fluffy, a little sweet, and it bakes up with the most magical golden edges thanks to a hot skillet and a little melted vegan butter. You only need a few pantry staples, a couple of bowls, and about 30 minutes. It’s basically the perfect side for chili, soups, Thanksgiving… or honestly, just because you felt like eating cornbread!
Servings: 8 servings
Ingredients
- 1 tablespoon of vegan butter
- 1 cup of all purpose flour
- ¾ cup of good cornmeal
- 3 tablespoons of sugar
- 2 ½ tablespoons of baking powder
- 1 ½ teaspoons of salt
- 2 flax eggs 5 total tablespoons of water mixed with 2 total tablespoons of flaxseed meal
- 1 cup of unflavored almond milk or other non dairy milk
- ¼ cup of vegetable oil
- 1 cup of sweet yellow corn optional*
Instructions
- Pre-heat the oven to 400 degrees F.
- Add the butter to a skillet and place it in the oven until the butter is just melted but making sure not to burn it at all. Remove from the oven.
- Swirl the butter around so that it fully coats the bottom of the skillet.
- In a large mixing bowl, mix together the flour, cornmeal, sugar, baking powder, and salt.
- In another bowl, mix together the flax eggs, milk, and oil.
- Mix the wet ingredients into the large bowl with the dry ingredients and stir until fully incorporated but being careful not to over mix.
- Gently stir in the corn.
- Pour the batter into the hot skillet and place it into the oven to bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- ENJOY!!!
Notes
*This is traditionally made without the corn in it but I've made it with corn a few times and LOVE it that way!
Storage Instructions
Store leftovers in an airtight container on the counter for up to 2 days or in the fridge for up to 5 days. Reheat in the oven to bring back that fresh-baked texture. It also freezes really well—wrap slices tightly and freeze for up to 3 months.Nutrition
Calories: 208kcal | Carbohydrates: 28g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Sodium: 886mg | Potassium: 66mg | Fiber: 2g | Sugar: 5g | Vitamin A: 67IU | Calcium: 261mg | Iron: 2mg
