Cornbread

My family loves cornbread.  Cornbread is great because it’s pretty much the closest thing to cake that’s acceptable to eat simultaneously with a meal.  You can eat it for breakfast or on it’s own.  Hot or cold.

In the past, I’ve bought cornbread mixes that I’ve added vegan ingredients to make cornbread.  Then I discovered…cornbread it actually super easy to make on your own!  You probably already have the ingredients you need in your cabinet.

Here’s my vegan cornbread recipe…

Ingredients

• 2 flax eggs (1 tablespoon flax seed meal mix with 3 tablespoons water = 1 egg)
• 2/3 cup white sugar
• 1 cup yellow cornmeal
• 3 1/2 teaspoons baking powder
• 1/3 vegetable oil
• 1 cup unsweetened almond milk
• 1 cup four
• 1 teaspoon salt
• 1/4 cup drained canned corn (optional but highly recommend as it adds a nice texture!)

First step is to preheat your oven to 400 degrees and have a greased 9×9 pan ready.

Prepare your flax eggs and let them set for about 5 minutes.  In a large bowl I mixed my flour, cornmeal, sugar, salt and baking powder together. Next I added my flax eggs, almond milk, corn and vegetable oil  and stirred together.  Pour your batter into the greased pan.

I baked my cornbread for 25 minutes and that was perfect.  Test your cornbread with a toothpick to see if it comes out clean if you’re uncertain.

I took this out of the oven about 20 minutes ago and it’s already half gone, I didn’t even get a picture in of the pan as you can see.  I hope you enjoy!