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.
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:
- Preheat oven to 400°F.
- Grease an 8x8” square baking pan with coconut oil, set aside.
- 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.
- 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.
- Add the coconut sugar, olive oil, and flax eggs to the milk and vinegar mixture, whisk together until smooth.
- Pour the wet mixture into the dry ingredients and whisk until smooth and combined.
- 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!