Cornbread is something I enjoyed regularly growing up in the states. If you haven’t tried cornbread I urge you to try this recipe! It is so yummy but it’s not something you see in the UK, in fact, I had difficulty even finding cornmeal. Cornmeal is normally hiding in the foreign section of the superstores or you can just order it off Amazon. Get the fine cornmeal rather than the course stuff. Also, I used whole wheat flour in the recipe but you can use plain flour if you prefer.
Cornbread was easily veganised by using flax eggs and a non-dairy milk. If you don’t already know, flax eggs are 1 tablespoon of ground flaxseed and 3 tablespoons of water for each hen egg replacement. I use unsweetened almond milk because it is my favourite taste wise but there are plenty of non-dairy milks to choose from including coconut, rice, hemp, oat, and soya. What a wonderful vegan world we are living in now!
This vegan cornbread is pretty simple to throw together and is ready in just 30 minutes. It goes great with soup or rice and beans. I also enjoy it just on its own! Slice in half and spread some margarine if you’re feeling decadent, and maybe drizzle with some maple syrup for a dessert treat.
If you try this recipe please let me know what you think in the comments down below. Thanks!
A vegan version of classic cornbread.
- 2 Tbsp ground flax seed
- 6 Tbsp water
- 130 g (1 cup) whole wheat flour
- 130 g (1 cup) cornmeal
- 1/2 tsp baking soda
- 4 tsp baking powder
- 1/2 tsp salt
- 3-4 Tbsp maple syrup
- 240 mL (1 cup) plant milk
- 75 mL (1/4 cup + 1 Tbsp) vegetable oil
Preheat oven to 220C/425F/Gas Mark 7. Grease a 22x22cm pan.
Mix together flaxseed and water and set aside.
Combine dry ingredients in a large bowl.
Whisk together wet ingredients in a separate bowl. Add flaxseed mixture to this.
Add the wet ingredients to the dry ingredients and mix until just combined.
Pour into greased pan and then pop into the oven for 20-25 minutes.