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  4. › Moist and "Buttery" Vegan Cornbread That Doesn't Compromise on Either!

Moist and "Buttery" Vegan Cornbread That Doesn't Compromise on Either!

Sumati Menda • 22 February, 2017

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Moist and "Buttery" Vegan Cornbread That Doesn't Compromise on Either!

Who doesn't love a buttery and moist cornbread to go with your chili? Or perhaps you'd rather have it as a savoury snack with your coffee.  Well the good news is, this vegan version doesn't compromise on either of those things!  If you do decide to pair it with our vegan 3 bean chili recipe, its pretty much a match made in heaven.


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Moist and "Buttery" Vegan Cornbread That Doesn't Compromise on Either!

  • Total Time: 40 minutes
  • Cook Time: 30 minutes
  • Serves: 6

Ingredients:

  • 1 cup almond milk
  • 2 tbsp lemon juice
  • 1 tsp baking soda
  • 1 cup cornmeal
  • 1 cup flour
  • 1/2 tsp salt
  • 1/2 cup vegan butter
  • 1/2 cup sugar
  • 2 flax eggs
1 cup almond milk 2 tbsp lemon juice 1 tsp baking soda 1 cup cornmeal 1 cup flour 1/2 tsp salt 1/2 cup vegan butter 1/2 cup sugar 2 flax eggs

Method:

  • Preheat oven to 375°F / 190°C and grease a square 8-inch baking pan.
  • Combine the almond milk and melted vegan butter to make buttermilk. Set aside.
  • In a large bowl, mix baking soda, cornmeal, flour and salt together.
  • Stir in the sugar and flax egg into the buttermilk.
  • Add the buttermilk mixture to the flour mixture and combine thoroughly.
  • Pour batter into the baking pan and bake at 375°F / 190°C for 20 minutes.
  • Serve and enjoy!
Preheat oven to 375°F / 190°C and grease a square 8-inch baking pan. Combine the almond milk and melted vegan butter to make buttermilk. Set aside. In a large bowl, mix baking soda, cornmeal, flour and salt together. Stir in the sugar and flax egg into the buttermilk. Add the buttermilk mixture to the flour mixture and combine thoroughly. Pour batter into the baking pan and bake at 375°F / 190°C for 20 minutes. Serve and enjoy! Preheat oven to 375°F / 190°C and grease a square 8-inch baking pan. Combine the almond milk and melted vegan butter to make buttermilk. Set aside. In a large bowl, mix baking soda, cornmeal, flour and salt together. Stir in the sugar and flax egg into the buttermilk. Add the buttermilk mixture to the flour mixture and combine thoroughly. Pour batter into the baking pan and bake at 375°F / 190°C for 20 minutes. Serve and enjoy!
7 out of 10 based on 87 user ratings
Nutrition facts: 240 calories, 9 grams fat

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