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A wonderfully moist and tender plant-based cornbread that's completely dairy-free and egg-free. This classic American side is slightly sweet, crumbles perfectly, and is ready in just 30 minutes.
For 8 servings
Preheat oven and prepare the pan
Make the flax egg
Combine the dry ingredients
Combine the wet ingredients
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A wonderfully moist and tender plant-based cornbread that's completely dairy-free and egg-free. This classic American side is slightly sweet, crumbles perfectly, and is ready in just 30 minutes.
This american recipe takes 32 minutes to prepare and yields 8 servings. At 195.47 calories per serving with 3.69g of protein, it's a beginner-friendly recipe perfect for side or snack or breakfast.
Mix the batter and bake
Cool and serve
Replace the all-purpose flour with a 1-to-1 gluten-free baking flour blend.
Replace the all-purpose flour with whole wheat pastry flour and reduce the sugar to 2 tablespoons.
Fold in 1/2 cup of sweet corn kernels (canned or frozen and thawed) into the batter for extra texture and sweetness.
Make vegan cornbread muffins by dividing the batter into a greased 12-cup muffin tin and baking for 15-18 minutes.
Perfect for those with dairy or egg allergies, or anyone following a vegan lifestyle, without sacrificing taste or texture.
Cornmeal and flaxseed provide dietary fiber, which is important for digestive health and maintaining stable blood sugar levels.
Being entirely plant-based, this cornbread contains zero dietary cholesterol, making it a heart-healthy choice.
Vegan cornbread can be a moderately healthy choice. It's free from cholesterol and lower in saturated fat than traditional versions. This recipe uses minimal oil and sugar, making it a reasonable side dish.
Each piece of this cornbread contains approximately 160-170 calories, making it a light and satisfying side for any meal.
Yes, unsweetened soy milk or oat milk are excellent substitutes for almond milk in this recipe and will yield a similarly moist texture.
Dryness can be caused by overbaking or overmixing the batter. Be sure to mix only until the ingredients are just combined and check for doneness a minute or two before the recipe suggests.
For a crispier crust, bake the cornbread in a preheated, well-oiled cast-iron skillet instead of a standard baking pan.
