Description
This kid approved vegan cornbread recipe is gobbled up by the little ones every time I make it! Easy, thrifty, and super tasty!
Ingredients
- 2 flax eggs (2 tbsp ground flaxseed, 6 tbsp water)
- 1 cup soy milk
- 1 tsp apple cider vinegar or lemon juice
- 1/2 tsp baking soda
- 1/3 cup melted vegan butter
- 1/4 cup cane sugar
- 1/4 – 1/2 tsp salt
- 1 cup yellow cornmeal (medium grind)
- 1 cup white all purpose flour
*All the ingredients for this recipe are from our pantry and freezer tips!
Instructions
- Preheat your oven to 350 degrees F. Butter and flour an 8×8 inch square baking tin. If using a different sized tin adjust your baking time accordingly if the cornbread will be thinner or thicker.
- In a glass measuring cup or small bowl, measure out the soy milk and stir in the apple cider vinegar. Allow to curdle for 5 minutes.
- In a large mixing bowl, combine the flaxseed and water and let the two flax eggs thicken for about 3 minutes.
- After the soy milk and vinegar has curdled for 5 minutes, add the baking soda to the curdled mixture and stir it in.
- Melt your butter in a small dish in the microwave. Take care to not have it boil and spray. I usually put it in for about 30 seconds and then take it out and swirl the bowl until the remaining pieces melt. Alternatively, heat the butter on the stovetop at a low temperature until just melted.
- Add the melted butter and sugar to the flax eggs and whisk to combine.
- Next, add the milk mixture and whisk again.
- Add the salt, cornmeal, and flour and stir with a spoon until just combined and no more clumps of flour are visible.
- Pour the batter in an even layer into your buttered and floured baking tin.
- Bake for 30-35 minutes until the edges are browned and a toothpick inserted in the centre comes out clean. Mine usually takes 32 minutes. Allow to cool in the tin for about 10 minutes.
- It’s best when warm but will keep for 3-4 days in the fridge. I haven’t tried freezing it yet, but I suspect it will keep very well!
Notes
Approximate Cost: CAD $2.60 vs. $2.83 using 1 egg, 1 cup dairy milk and ⅓ cup dairy butter.
For an oil free version, try substituting the melted plant butter with applesauce. And for a gluten free version you can try directly substituting the all purpose flour for gluten-free flour blend. I have not tried these substitutions yet myself so let me know in the comments how they work for you.
If you substitute coconut sugar or maple syrup for the cane sugar, your cornbread will likely be a darker colour. Those substitutes are also less sweet tasting than cane sugar so you may want to consider adding a little more than ¼ cup.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American