Name: Vegan Cornbread for 2
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 2 servings
Ingredients: 0.5 tbsp flaxseed meal (to make flax egg); 1.5 tbsp water (to make flax egg); 0.5 cup almond milk (plain unsweetened); 1 tsp apple cider vinegar (or lemon juice); 0.25 teaspoon baking soda; 2 tbsp vegan butter (melted); 0.25 cup granulated sugar (cane or other sugars may be substituted with varied results); 1 tbsp unsweetened applesauce (or sub melted butter); 1 pinch sea salt; 0.5 cup yellow cornmeal (fine); 0.5 cup all purpose flour (unbleached)

Instructions

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1

Preheat oven to 350 degrees F (176 C) and grease two small ramekins (~3 inches wide x 2 inches tall) or two muffin tins.
2

Prepare flax egg in a small bowl by combining flaxseed meal (0.5 tbsp) and water (1.5 tbsp) and let set for a few minutes. Measure out almond milk (0.5 cup) and add apple cider vinegar (1 tsp) and let curdle for a few minutes. Then add baking soda (0.25 teaspoon) and stir once more. Set aside.
3

To a mixing bowl, add vegan butter (2 tbsp) and granulated sugar (0.25 cup) and whisk vigorously to combine. Then add unsweetened applesauce (1 tbsp), flax egg, and whisk once more. Next add almond "buttermilk" mixture and whisk vigorously again to combine.
4

Next add sea salt (1 pinch), yellow cornmeal (0.5 cup), and all purpose flour (0.5 cup) and stir with a spoon until just incorporated. It will look thin and somewhat lumpy.
5

Divide batter between greased ramekins or muffin tins.
6

Bake for 28-35 minutes or until the edges are golden brown and a toothpick inserted into a center comes out clean.
7

Let rest in the cooking dish for a few minutes before serving. I highly recommend serving these with just a touch of non-dairy butter and maple syrup.
8

Will keep in an airtight container for up to a couple days. Store in the freezer to keep longer. These would go excellent with 5-Ingredient Sweet Potato Black Bean Chili.