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Vegan Cornbread Recipe With Almond Milk

Best Vegan Tips
Cornbread has a fluffy, sponge-like texture and can be made into a loaf or muffins. There are many variations of cornbread recipes, depending on the region the recipe was from. Traditional cornbread recipes are not vegan because they usually contain egg, butter, and/or milk.
Print Recipe
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Snack
Cuisine American

Equipment

  • 8x8 baking pan
  • Measuring cups
  • Mixing bowls
  • Whisk
  • Spoon

Ingredients
  

  • Olive oil
  • 1 flax egg 1tbsp ground flaxseed + 3 tbsp water
  • 1 cup unsweetened almond milk
  • 1 tsp lemon juice
  • 1 cup yellow cornmeal fine or medium
  • ¾ cup all-purpose flour
  • ½ tsp baking soda
  • 1 tbsp baking powder
  • ⅓ cup organic cane sugar
  • ½ tsp sea salt
  • ¼ c vegan butter melted

Instructions
 

  • Preheat oven. Preheat oven to 400 °F / 204 °C. Grease the baking pan with olive oil to prevent sticking.
  • Prepare flax egg. Combine the ground flaxseed and water into a small bowl. Set aside and let it sit for at least 5 minutes before use.
  • Prepare the buttermilk substitute. Mix almond milk and lemon juice in a separate bowl. Set aside.
  • Combine dry ingredients. In a large mixing bowl, mix together the all-purpose flour, cornmeal, baking powder, baking soda, organic cane sugar, and salt.
  • Whisk in wet ingredients. Add the almond milk mixture, vegan butter, and flax egg to the dry ingredients and combine until just mixed. Be careful to not over mix, or the cornbread will form a peak during baking. Transfer batter into greased baking pan.
  • Bake. Place the cornbread in the center rack of the oven and bake for 20-25 minutes. Check the center of the loaf with a toothpick; when the toothpick comes out clean, it is done. Allow the cornbread to cool in the pan for at least 10 minutes before cutting into the loaf.

Notes

Transfer cornbread into a sealed container or cover the baking pan with beeswax wrap. Keep fresh cornbread for 3-5 days on the counter or one week in the refrigerator. Leftover cornbread can be frozen for 3 months. Thaw in the refrigerator or on the counter for a few hours before enjoying.
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