Buttery, rich, and fluffy vegan cornbread, perfect for your Thanksgiving dinner…or anytime!
Iv’e always been a fan of cornbread and this recipe was easy to create a vegan version of.
Vegan Substitutes
For this cornbread recipe the only staple ingredients that needed to be replaced to make it vegan were the milk, butter, and egg.
Egg – substituted with a flax egg.
Non-dairy milk and vegan butter – are easily accessible now at local grocery stores and work just as well as the real thing for cooking and baking. I used unsweetened almond milk and Earth Balance butter sticks.
Whole corn kernels add flavor and texture to the cornbread, but this is optional.
Vegan Corn Bread
Servings: 8 to 10
Ingredients
- 1¼ cup yellow cornmeal
- 1 cup all-purpose flour
- ½ cup sugar
- 1 tbsp baking powder
- ½ tsp salt
- ¼ cup vegan butter melted
- 1 cup unsweetened non-dairy milk
- 1 vegan egg or flax egg (I use Bob's Red Mill Egg Replacer)
- ¾ cup canned whole kernel sweet corn (optional) drained and rinsed
Instructions
- Preheat oven to 400°F. Grease or line a 9"x 9" baking dish with parchment paper.
- In large bowl combine the cornmeal, flour, sugar, baking powder, and salt. Set aside.
- In a small bowl, whisk together the butter, non-dairy milk, and vegan egg. Add mixture to the dry ingredients and stir with a spatula or wooden spoon until just combined, don't overmix. Stir in the sweet corn, if using.
- Transfer the batter into the prepared baking dish. Bake for 20-25 minutes, until a toothpick inserted into the center comes out clean. Let cool for 15 minutes. Slice and serve with vegan butter and/or maple syrup.