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.
- 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
- 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.
- 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.
- 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.*
- Remove from the oven and allow to cool completely before cutting.
If chili and cornbread is more your thing, check out one of my favorite meals ever, Three Bean Chili.
I felt the same as you going vegan doing the see-saw thing, until I saw Dr. Neal Barnard’s the discussion on the “cheese addition (and milk addiction)” and now that I understand it, it is becoming so much more easier to let go of those addictions. Yes its a process, but in the end you will see that it is to your health advantage to eventually overcome your addiction. The things that’s keeping me going and trying to go straight vegan and do better every day is:
Seeing in my minds eye the cow that is rape-racked to produce calfs to produce milk for human consumption.
The mother cow’s udders oozing painful puss due to over milking and the pain it causes her.
Seeing in my minds eye the baby calf being ripped from the mother and put in a veal crate awaiting its fate and both cow and baby crying for each other.
That is enough to keep me going.
Ps. Your corn bread recipe seems amazing
Hi Elsje, I appreciate your comment and trust me, I am well educated on all of the factors that go into the production of dairy for human consumption. First and foremost however, this is a recipe blog (with all vegan recipes) and I make a point of staying out of the vegan vs. non-vegan discussion in this forum. I just prefer to be upfront and honest in my personal About section regarding the fact that I do eat dairy from time to time.