This classic TheVegLife.com recipe was given a much needed update with new photos and instructions on 8/25/2018.
I love this cornbread! Light and fluffy…and delicious.
It is always my goal when “veganizing” a recipe to use as few substitutions as possible and to use ingredients that are easy for you to find in your local grocery or specialty store.
Microwave vegan margarine just until melted. Cool slightly and then add to the almond milk and flax egg mixtures. Whisk well to combine.
Add to the dry ingredients and mix well.
This recipe contains a flax “egg” mixture. It is 1 Tbl of ground flax seed mixed with 3 Tbl of water, allowed to sit in the refrigerator for about 15 minutes. It becomes gelatinous and works very well as an egg-replacer in most recipes. Flax seeds are widely available these days, or you can always order it on Amazon.com You won’t even know it’s in there!
You can use an 8″x8″ pan.
But this always works great in a 9″x6″ as I have done here today.
This one pairs perfectly with myvegan Agave Butter!
The 9″x6″ comes out in more of a loaf shape, which I don’t mind.
I needed some bread cubes to make a stuffing, so using a serrated knife, just cut them up. Bake at the lowest your oven will go until they are firm. About 30-45 minutes. Cool completely and then place them in a freezer-safe bag until ready to use!
If you enjoyed this recipe, WHY NOT PIN IT FOR LATER! 🙂
Fluffy Cornbread {Vegan}
Ingredients
- Vegetable Cooking Spray
- ¼ C Vegan Margarine such as Earth Balance
- 1 C Almond Milk
- 1 tbsp Ground Flax Seeds + 3 Tbl Water allowed to sit in the refrigerator for 15 minutes
- 1-1/4 C Yellow Cornmeal
- 1 C All-Purpose Flour
- ½ C Sugar
- 1-1/4 tbsp Baking Powder
- ½ tsp Salt
Instructions
- Preheat oven to 400 degrees.
- Prepare an 8” square or 8” round cake pan with vegetable cooking spray. Then line with parchment and spray the parchment and sides of pan. This provides a very easy release.
- In a small saucepan, heat the margarine over low heat until melted. This can also be done in the microwave.
- In a large bowl, combine the melted margarine, almond milk and flax mixture with a whisk until well blended. Add the cornmeal, flour, sugar, baking powder and salt. Stir until incorporated.
- Spread batter evenly into prepared pan. Smooth the top of the batter.
- Bake for 20-25 minutes or until golden brown. A toothpick inserted in the center of the cornbread should come out clean.
- Serve with our vegan Agave Butter.
natalie says
this looks amazing ! it is hard to find a good vegan cornbread recipe. I just discovered your blog & really love the pictures/photography and recipes so far 😀
Lynn says
The corn bread gets 5 stars from me. Excellent texture. I just put 1/4 cup of sugar because my husband would think it to sweet.
aimee says
I’m so glad you (and your husband) enjoyed it 🙂
Jan says
Can you make the cornbread recipe gluten free ?
aimee says
Hi Jan, I would use something like Bob’s Red Mill 1 to 1 Gluten Free Baking Flour and I think that would be your only substitution necessary! If you try it, stop back and let me know how it turned out? 🙂
Rebecca says
This looks so nice, I I would love to make it tonight. But I don’t have any flax seeds (ground floor or otherwise). So I’m just wondering if you can use aquafaba instead?
Veg Life Staff says
That would work just fine! You only need 1/4 cup of any substitute to equal one egg just fyi 🙂
Samantha says
I’m kind of confused on your abbreviations. You have “tbsp” and “Tbl”. I just want to make sure you mean tablespoon for both or is one supposed to be “tsp” for teaspoon?
Veg Life Staff says
T, tbsp and tbl are both acceptable forms for “tablespoon”. I’ve been trying to adapt to using tbsp in all of my recipes. Sorry for the confusion. And yes, tsp is indeed “teaspoon”.