Vegan Southern Cornbread
Vegan Southern Cornbread is a moist treat with a mild sweet taste and golden crust. It's a simple yet delicious recipe.
Servings 8 servings
Ingredients
- 3/4 cup yellow cornmeal
- 1 1/4 cup self-rising flour
- 1/4 cup sugar
- 2 tablespoons ground flaxseed mixed with 6 tablespoons water flax eggs
- 1/4 cup vegetable oil
- 3 tablespoons coconut oil melted
- 1 cup almond milk mixed with 1 tablespoon apple cider vinegar vegan buttermilk
- 2 teaspoons vegan butter plus more for greasing
Instructions
- Preheat your oven to 375°F (190°C).
- In a small bowl, combine the ground flaxseed with water and let it sit for about 5 minutes until it thickens.
- In a large bowl, sift together the self-rising flour, yellow cornmeal, and sugar.
- Pour the almond milk mixture (vegan buttermilk) and vegetable oil into the dry ingredients. Add the melted coconut oil and the prepared flax eggs.
- Stir the mixture until all ingredients are well combined and the batter is smooth.
- Grease an 8x8-inch baking dish with vegan butter. Pour the cornbread batter into the dish, spreading it evenly.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the cornbread from the oven and immediately slather 2 teaspoons of vegan butter over the top, allowing it to melt.
- Let the cornbread cool slightly before slicing and serving.