Classic cornbread can easily be made vegan with delicious results by replacing the egg and dairy milk with flaxseed meal and soy milk! Serve this easy recipe as a side with vegan chili or turn it into vegan cornbread stuffing.
Nutrition per serving may change if servings are adjusted.
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 soy milk
3 tablespoons avocado or canola oil
Preheat oven to 350°F. Coat an 8-inch square baking dish with cooking spray.
Stir water and flaxseed meal together in a small bowl. Let sit until thickened, 3 to 5 minutes.
Stir cornmeal, flour, sugar, baking powder and salt together in a medium bowl. Whisk soy milk, 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 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.
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