Vegan Cornbread
Ingredients
-
½
Tbsp
flaxseed meal
-
1 ½
Tbsp
water
-
½
cup
plain unsweetened almond milk
-
1
tsp
lemon juice or apple cider vinegar
-
¼
tsp
baking soda
-
2
Tbsp
vegan butter (melted)
-
¼
cup
cane or granulated sugar
-
1
Tbsp
unsweetened applesauce
-
1
pinch
sea salt
-
½
cup
fine yellow cornmeal
-
½
cup
unbleached all-purpose flour
Instructions
- 1. Preheat the oven to 350°F (176°C) and grease two small ramekins or muffin tins.
- 2. Prepare the flax egg by combining flaxseed meal and water, and let it set for a few minutes.
- 3. Measure out the almond milk and add lemon juice to let it curdle.
- 4. In a mixing bowl, whisk together melted butter and sugar, then add applesauce and the flax egg.
- 5. Mix in the almond buttermilk mixture, then add salt, cornmeal, and flour, stirring until just combined.
- 6. Divide the batter between the greased ramekins or muffin tins.
- 7. Bake for 28-35 minutes until the edges are golden brown and a toothpick comes out clean.
- 8. Let it rest for a few minutes before serving.
Nutrition Facts (estimated)
Servings
2
Calories
361
Total fat
12.9g
Total carbohydrates
58g
Total protein
4.3g
Sodium
428mg
Cholesterol
0mg
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