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…
- 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!