Classic cornbread can easily be made vegan with delicious results by replacing the egg and dairy milk with flaxseed meal and soymilk! Serve this easy recipe as a side with vegan chili or turn it into vegan cornbread stuffing. Source: Eatingwell.com, October 2018

Carolyn Casner
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Coat an 8-inch-square baking dish with cooking spray.

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  • Combine water and flaxseed meal in a small bowl. Let stand until thickened, 3 to 5 minutes.

  • Combine cornmeal, flour, sugar, baking powder and salt in a medium bowl. Whisk soymilk, oil and the reserved flaxseed mixture in another medium bowl; add to the dry ingredients and stir until combined. Transfer batter to the baking dish, spreading evenly. Bake until the top is golden brown and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Let cool for at least 10 minutes before serving.

Tips

To make ahead: Store, well-wrapped, at room temperature for up to 2 days or in the freezer for up to 2 months.

Nutrition Facts

168 calories; 6.4 g total fat; 0.7 g saturated fat; 201 mg sodium. 101 mg potassium; 25.1 g carbohydrates; 2.8 g fiber; 4 g sugar; 3.7 g protein; 37 IU vitamin a iu; 9 mcg folate; 41 mg calcium; 2 mg iron; 34 mg magnesium;