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.
Preheat oven to 350 degrees F. Coat an 8-inch-square baking dish with cooking spray.
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.
To make ahead: Store, well-wrapped, at room temperature for up to 2 days or in the freezer for up to 2 months.
1 1/2 starch, 1 fat, 1/2 other carbohydrate