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.
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
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!)
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