The other day I had been looking in the pantry closet and saw there was cornmeal that was going to expire next month and the one thing I automatically think of is usually to make cornbread. The catch was that there wasn’t any butter or milk in the house to make the regular recipe that is on the back label of the bag. Then I thought, well why not try to make it vegan and just swap out dairy free milk, butter and make a flax seed egg for the non-vegan ingredients.
I was a little skeptical that it wouldn’t come out the same or be too dry because it wouldn’t have the same fat content, but to my surprise I liked this version even more than regular cornbread. The crumb and texture was wonderful and it wasn’t dry at all-actually it had more moisture than regular cornbread. I did still use flour with it but if you want it to be vegan and gluten free then be my guest and experiment with gluten free flour.
Bring a loaf or two of this to your next thanksgiving gathering and people won’t even miss the other kind of cornbread. We even took it the next day for a snack on the road and can be good for any adventure you take!
The earth balance vegan butter I used is salted, so to balance it out I figured to modify the recipe and add in a tablespoon or two more of extra sugar, which turned out perfectly. If you want it even sweeter you can add in a bit more to your liking. Almond milk was used but any non dairy milk can be used. A flax egg is simple to make since it is just some ground flax seed and water stirred together to coagulate into an egg like texture.
So don’t be shy with giving vegan cornbread a try. You just might find that you like it even if you aren’t vegan. People with dairy and egg allergies would be appreciative of you trying this out and bringing it over.
Servings: About 6 to 7 thick slices, or one loaf
Prep time: 30 minutes
- 1 cup all purpose flour
- 1 cup yellow cornmeal (I used Indian Head yellow cornmeal)
- 5 to 6 Tablespoons sugar (more or less if wanted, for preference)
- 3 teaspoons baking powder
- pinch of salt
- 1 cup unsweetened almond milk
- 1 Tablespoon flax seed powder mixed thoroughly in 2.5 Tablespoons water
- 4 Tablespoons earth balance vegan butter (I used the non-soy version)
- Preheat oven to 325°F.
- Mix the flour, sugar, cornmeal, baking powder, and salt together in a large mixing bowl.
- Melt the vegan butter and let cool a few minutes.
- Make a well in the center so you can add in the wet ingredients.
- Whisk together the almond milk, butter and the flax egg you prepared.
- Pour in the wet ingredients to the dry and whisk to combine everything until most lumps are gone, but don’t overmix.
- Pour the batter into a standard loaf pan that was greased and bake for about 25 minutes or until light golden brown and a knife comes out clean from the middle.
- Slice and eat warm with extra earth balance spread on top.