Ok, so technically I’ve posted the recipe for this Easy Vegan Cornbread before. It first made an appearance this past summer in my Watermelon and Arugula Salad with Cornbread Croutons. And while I lurv that salad so very much, I kinda felt like this cornbread deserved a moment in the spotlight all its own, in non-crouton form. Plus, watermelon season is a long way off and sometimes a cornbread craving hits hard.

Made with a combination of all purpose flour and fine ground corn flour, this cornbread bakes up light and almost cake like with a perfect crumb. It’s just the tiniest bit sweet, perfect for pairing with spicy beans and greens for a Southern inspired dinner or slathered with fresh berry compote for breakfast. My husband has declared this the best cornbread he’s ever had and even my non-cornbread loving sister (I know!) has been known to gobble up a piece with a schmear of honey butter.

So, while I patiently wait for summer and daydream of refreshing watermelon salad, I’ll be comforting myself with a big ‘ol hunk of cornbread. Who am I kidding?! Probably, no definitely, two hunks.

Easy Vegan Cornbread

 

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Serves 8.

Author: The Mostly Vegan

Ingredients

• 1 cup unbleached all purpose flour
• 1 cup fine ground corn flour
• 1 cup unsweetened almond milk
• ½ cup organic sugar
• ⅓ cup unrefined coconut oil, melted (plus additional oil for coating pan)
• 2 tablespoons ground flaxseed
• 1 teaspoon apple cider vinegar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon sea salt

Instructions

1. Combine flaxseed with 6 tablespoons water and set aside (this is your flax egg). Add 1 teaspoon apple cider vinegar to almond milk and set aside. Allow both to sit for at least 20 minutes to allow flaxseed to thicken up and almond milk to curdle.
2. Preheat oven to 350 F. Combine flour, corn flour, baking powder, baking soda and sea salt in a bowl. Whisk until just incorporated. In a separate bowl combine sugar, flax egg, almond milk and coconut oil. Add wet mixture to dry ingredients and mix.
3. Pour batter into an 8x8 pan lined with parchment paper or coated with coconut oil. Bake for 30 minutes until a toothpick inserted in the center come out clean.*
4. Remove from the oven and allow to cool completely before cutting.

Notes

*If using a ceramic or stoneware pan like the one pictured, allow an additional 10 minutes of baking time. For metal pans, follow suggested baking time.

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