Add the dry ingredients to a large bowl (all-purpose flour, yellow cornmeal or polenta, sugar, salt, baking soda, and baking powder). Stir until well combined.
Add the liquid ingredients to the bowl (melted vegan butter or oil, flax eggs, vegan buttermilk, and plant milk). Stir again until well mixed.
Pour the batter into a greased 8×8 inch (20×20 cm) baking dish (I greased it with some melted vegan butter, but coconut oil or any other oil is okay).
Bake for about 25 minutes or until golden brown and a toothpick comes out clean.
Remove from the oven and allow to slightly cool before slicing and serving. Enjoy it with vegan chili, soups, stews, vegan butter, jam, etc.
Keep leftovers in an airtight container at room temperature or in the fridge for up to 1 week or in the freezer for 2-3 months (to reheat it, just transfer to the fridge the night before and bake at 300ºF or 150ºC for about 5-10 minutes).
Feel free to use whole wheat flour or any other flour you want. Keep in mind you may need to add more or less milk.
Cornbread is usually made with yellow cornmeal, but polenta is also a good choice.
Any sweetener will do. If you use a liquid one, you’ll probably need to add less milk.
I think vegan butter is the best choice to make this recipe, but coconut oil or any other oil you have on hand is okay. Extra virgin olive oil has a really strong flavor, though.
If you don’t want to use buttermilk, you could use 1 cup or 250 ml of any unsweetened plant milk instead, but buttermilk is the best choice if you want a really moist and soft cornbread.