Vegan Cornbread

 
 

Cornbread is one of those foods that can be made and enjoyed in so many different ways. I have found over the years that everyone who eats cornbread- has a very specific preference on how they like their cornbread. Dense, light, moist, fluffy, sweet, savory, spicy, cheesy, smokey, crust, no crust. Me? I like it all. It truly just depends on what I am eating it with. When it comes to making a recipe that’s a little more health-conscious- this one came in clutch for a client who wanted cornbread and chili. Vegan, gluten-free, goodness.

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Vegan Cornbread
Author: Consciously Coastal
prep time: 15 minutes | cook time: 25 minutes | Servings: 9

Ingredients:

  • 1 tbs white vinegar or lemon juice
  • 1 c non-dairy milk
  • 1½ c almond flour
  • ½ c tapioca flour
  • 1 c Bob’s Red Mill Organic Medium Grind Cornmeal
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1¼ tsp sea salt
  • ¼ c coconut sugar ( can also use honey or maple syrup for a more moist bread)
  • ⅓ c olive oil
  • flax eggs (2 tbs flax meal + 5 tbs warm water, whisk together and let set for 5 minutes.
  • OPTIONAL: you can also add in ¼ of a cup of organic, fresh corn kernels to give the bread more texture

Instructions:

  1. Preheat oven to 400°F.
  2. Grease an 8x8” square baking pan with coconut oil, set aside.
  3. In a separate bowl combine non-dairy milk and white vinegar to let the milk curdle into “buttermilk”, followed by making your flax eggs in a smaller separate dish.
  4. Whisk almond flour, tapioca flour, cornmeal, baking powder, baking soda, and salt together in a large bowl, you’ll want to get all the clumps out.
  5. Add the coconut sugar, olive oil, and flax eggs to the milk and vinegar mixture, whisk together until smooth.
  6. Pour the wet mixture into the dry ingredients and whisk until smooth and combined.
  7. Pour batter into pan and smooth the top. Bake until golden brown and a toothpick can go through it clean. Should be 22-24 minutes. I love my cornbread fresh but you can also allow it to cool in the pan for 15 minutes, then remove and cut!




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