Vegan Cornbread

Vegan baked goods often have a bad rap””turn out one “off” batch and no one will want to touch your “crumbly and dry” dairy-free desserts again. When it comes to cornbread””which can bake up dry even with dairy in the mix””making a moist, cake-like confection is tricky. I played around with a basic recipe to find the perfect blend of ingredients, which includes homemade flax “eggs,” rich coconut oil and your choice of maple syrup or agave.

Moist and rich, this vegan cornbread is made with flax “eggs,” non-dairy milk and coconut oil. Make it organic with Bob’s Red Mill cornmeal. Buy now!

Vegan Cornbread

Serves 6-8

Ingredients

1 cup whole wheat pastry flour
1 cup organic cornmeal
1 Tbsp. baking powder
½ tsp. salt
2 Tbsp. ground flaxseed
6 Tbsp. water
¼ cup maple syrup, agave or honey (Note: Honey is not vegan but may be used for a vegetarian version.)
1 cup non-dairy milk of choice
1/2 cup coconut oil, melted

Directions

1. Preheat oven to 425 degrees F. In a large mixing bowl, combine dry ingredients.

2. Use blender to mix flaxseed and water; add to dry mixture along with maple syrup, agave or honey and milk. Stir until just blended. (Watch a video explaining how to make vegan “eggs” out of flaxseed.)

3. Add coconut oil to mixture (must be added last!).

4. Pour into 8″ pan and bake for 20 to 25 minutes. (Note: If using a glass plan, lower temperature slightly and cook a little longer.)

Ways to Enjoy Cornbread

  • Straight up!
  • As a side with a healthy salad (we love it with an Israeli salad: diced cucumber and tomato, lemon juice and salt and pepper)
  • Topped with fresh berries and a spoonful of plan yogurt (with honey, for non-vegans)
  • As a topping for vegan or classic shepherd’s pie (stay tuned for the recipe next week!)
Dana Zucker

Dana Zucker

Dana Zucker is a home cook that likes to do it her way! She gets creative with nutritious ingredients to keep her active family””teenage twins and a vegan, triathlete husband””healthy and happy. Cooking with organic, local and whole food ingredients is key, whether she’s whipping up an early-morning breakfast, prepping afterschool snacks or getting dinner on the table at 10 p.m. Dana says, “We do eat out sometimes, and even cheat with some pre-made foods. But I try to balance making delicious foods with the reality of a busy schedule.” Dana’s recipes are a great starting point to find a style of cooking that works for your family. Her advice? Keep it real””and keep it easy!
Dana Zucker

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About Dana Zucker

Dana Zucker is a home cook that likes to do it her way! She gets creative with nutritious ingredients to keep her active family””teenage twins and a vegan, triathlete husband””healthy and happy. Cooking with organic, local and whole food ingredients is key, whether she’s whipping up an early-morning breakfast, prepping afterschool snacks or getting dinner on the table at 10 p.m. Dana says, “We do eat out sometimes, and even cheat with some pre-made foods. But I try to balance making delicious foods with the reality of a busy schedule.” Dana’s recipes are a great starting point to find a style of cooking that works for your family. Her advice? Keep it real””and keep it easy!

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