Vegan Cornbread

Vegan Cornbread

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From: Eatingwell.com, October 2018

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.

Ingredients 9 servings

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Original recipe yields 9 servings
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  • 5 tablespoons water
  • 2 tablespoons flaxseed meal
  • 1¼ cups whole-grain cornmeal
  • ¾ cup white whole-wheat flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup unsweetened plain soymilk
  • 3 tablespoons avocado oil or canola oil

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 350°F. Coat an 8-inch-square baking dish with cooking spray.
  2. Combine water and flaxseed meal in a small bowl. Let stand until thickened, 3 to 5 minutes.
  3. 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.
  • To make ahead: Store, well-wrapped, at room temperature for up to 2 days or in the freezer for up to 2 months.

Nutrition information

  • Serving size: 1 piece
  • Per serving: 168 calories; 6 g fat(1 g sat); 3 g fiber; 25 g carbohydrates; 4 g protein; 9 mcg folate; 0 cholesterol; 4 g sugars; 0 g added sugars; 37 IU vitamin A; 0 mg vitamin C; 41 mg calcium; 2 mg iron; 201 mg sodium; 101 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1½ starch, 1 fat, ½ other carbohydrate

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