Vegan Cornbread
This is the best Vegan Cornbread: moist, fluffy, and tender. This easy recipe with only 10 ingredients and one bowl is a perfect holiday table addition and ideal for pairing with chilis, soups, and stews.
Servings: 9 squares
Calories: 232kcal
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- ½ cup granulated or brown sugar
- ¼ teaspoon salt
- ½ teaspoon baking soda
- 1 tablespoon baking powder
- ¼ cup melted vegan butter or canola oil
- 2 flax eggs 2 tablespoons ground flaxseed + 6 tablespoons water
- 1 and ⅓ cups unsweetened non-dairy milk divided, I used soy milk
- 1 tablespoon apple cider vinegar
Instructions
- Preheat the oven to 400°F (200°C).
- Prepare the flax eggs by combining the ground flaxseed with water. Allow the mixture to rest at room temperature for a minimum of 5 minutes.
- Prepare the vegan buttermilk by combining 1 cup (240 milliliters) of milk with vinegar. Allow the mixture to sit at room temperature for at least 5 minutes, during which time the milk will thicken and curdle.
- In a large bowl, combine the dry ingredients (all-purpose flour, yellow cornmeal, sugar, salt, baking soda, and baking powder). Whisk until thoroughly blended.
- Add the liquid ingredients (melted vegan butter or oil, flax eggs, vegan buttermilk, and remaining milk) to the bowl. Whisk until well mixed.
- Pour the batter into a greased 8x8 inch (20x20 cm) baking dish, using vegan butter, coconut oil, or any other oil for greasing.
- Bake for 20-25 minutes or until golden brown and a toothpick comes out clean.
- Remove from the oven and let it cool slightly before slicing and serving.
Video
Notes
- Handle with Care: Avoid over-mixing the batter. Combine ingredients just until well mixed. Overmixing can make cornbread tough or gummy. Aim for tender and fluffy results.
- Cornmeal Variety: Use your preferred type of cornmeal: yellow, white, fine, medium, or stone-ground. Each adds its unique texture and flavor to the cornbread.
- Grease It Well: Ensure thorough greasing of your baking dish to prevent sticking. This step is essential for easy removal and presentation of your delicious cornbread.
- Rest for Moisture: If you have extra time, let the batter sit for at least 10 minutes (while preheating the oven). This hydration period enhances moisture and tenderness.
- Cool Gradually: After baking, let it cool in the dish for 10 minutes. This is crucial as the center may still be slightly soft, and cooling in the dish ensures even cooking.
Nutrition
Serving: 1square | Calories: 232kcal | Carbohydrates: 37g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 325mg | Potassium: 142mg | Fiber: 3g | Sugar: 12g | Vitamin A: 138IU | Vitamin C: 3mg | Calcium: 137mg | Iron: 2mg
