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 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

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!

Latest posts by Dana Zucker (see all)

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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15 comments on «Vegan Cornbread»

  1. Leon G. says:

    Forget the additional calories from the oil. Pastry flour is too fine, so the effect is like white flour – which is worse than sugar. Where’s the stevia? Not a very healthy recipe. D+ is the best I would give Ms. Zucker – back to the drawing board!

    1. mimi says:

      SO TRUE! I was very surprised when I read this one, YIPES!

    2. Lainey says:

      Leon G. – Pastry flour is just CORN STARCH added to it, so it makes it light, corn starch makes the cake taste diferent, I like it, try it, you may like it too:)
      Martha Stewart say that if you did not have “pastry flour” just add 2 tbs of Corn Starch, on the regular flour, to make it pastry flour!

  2. Osnath says:

    I made this today, I used Olive oil and raw honey and organic flour, it tasted wonderful.

  3. Marilyn K says:

    Are you sure, before I make this, that the correct oven temp is 235 o ???

  4. TKoch says:

    She must have reversed her numbers. It should probably be 325.

  5. F.D. Hill says:

    I thought coconut oil is very high in calories and cause one’s cholesterol to go up if one continues to use that product. I sometimes uses either grape, rice or olive oils to sauté my food and baking or apple sauce for moisture in baking to help lower my cholesterol.

    1. Lainey says:

      If you watch doctoroz.com (go to the website) he says that Coconut oil is good for your body in every way, that’s what they found out lately:) Good luck

  6. Clare says:

    I just wanted to clarify what whole wheat pastry flour is. It is soft white winter wheat ground whole into a flour. I grind my own with my Whisper Mill. It is not at all like white flour as it is a whole grain flour. Hard white or red winter wheat is the type used for whole wheat yeast bread. The soft wheat makes baked goods very tender and light. Also coconut oil is definitely not bad for you. Check the internet for up to date info on that. Of course olive oil would be good also in cornbread.

  7. Sabina says:

    How about a print button. Don’t want all the comments printed up!

  8. Sabina says:

    If one did want to use pastured eggs in your recipe, how many would you use?

    I watched the Vita Cost demo you suggested on how to make a vegan egg, and they don’t grind the flaxseed, isn’t it necessary to do that?

    To the ladies who thought her temp was misprinted, she suggest 425, not 325!!!!

  9. tastefullynasty says:

    I like the taste. However, next time I won’t use 1/2 cup of coconut oil… Makes it too greasy for my liking.

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