Vegan Cornbread
This vegan cornbread is perfectly sweet, moist, and tender, making it an ideal side dish and comforting food. It's a flavorful alternative to classic cornbread.
Instructions
- 1
Preheat the oven to 400°F (200°C) and spray a 9x9 inch square dish with [non-stick spray] and line the bottom with [parchment paper].
- 2
Add the yellow cornmeal (1.125 cup) to a mixing bowl and sift in the all purpose flour (1.188 cup). Add the baking powder (1 tsp), baking soda (1 tsp) and salt (0.5 tsp).
- 3
Combine the apple cider vinegar (1 tbsp) with the soy milk (1 cup) and set aside to curdle.
- 4
Prepare the egg (1 flax) by mixing ground flaxseed meal (1 tbsp) with hot water (3 tbsp) and allowing to sit for 1 minute.
- 5
Melt the vegan butter (0.5 cup) in a pot on the stove, then add the light brown sugar (0.5 cup) and whisk until the sugar dissolves.
- 6
Remove the pot from heat, whisk in the maple syrup (2 tbsp) and the [soy milk and apple cider vinegar mix]. Add the wet ingredients to the dry ingredients, then add the [flax egg]. Use a hand whisk to remove any lumps briefly.
- 7
Finally, add the whole sweet corn kernels (1.5 cups) and mix them in.
- 8
Pour the batter into your prepared baking dish.
- 9
Cook for 25 minutes or until a [toothpick] inserted into the center comes out clean.
Nutrition Facts
Per portion