Perfect Vegan Cornbread
- Preparing Time: 20 minutes
- Total Time: 45 minutes
- Served Person: 9
- 1/2 tsp sea salt
- 1/2 tsp baking soda
- 1 1/2 flax eggs (1 1/2 tbsp flaxseed meal + 4 tbsp water
- 3/4 cups + 1 tbsp (195 ml) unsweetened plain almond milk
- 1 tsp lemon juice or apple cider vinegar
- 1/3 cup (74 g) vegan butter melted (i like earth balance)*
- 1/2 cup (100 g) organic cane sugar or granulated sugar
- 2 tbsp (30 g) unsweetened applesauce
- 3/4 cups + 1 tbsp (108 g) fine yellow cornmeal
- 3/4 cups + 1 tbsp (110 g) unbleached all-purpose flour*
- Carbohydrate 0.00756666666666667 g
- Cholesterol 27.1138888888889 mg
- Fat 10.2288722222222 g
- Fiber 0 g
- Protein 0.107194444444444 g
- Saturated Fat 6.47807555555556 g
- Serving Size 1 1 Serving (13g)
- Sodium 169.535 mg
- Sugar 0.00756666666666667 g
- Trans Fat 0.71605888888889 g
- Calories 90 calories
Preheat oven to 350 degrees F (176 C) and grease an 8x8-inch baking dish.Prepare flax egg in a small bowl and let set for a few minutes to achieve an "eggy" texture. Measure out almond milk and add lemon juice and let curdle for a few minutes. Then add baking soda and stir once more. Set aside.To a large mixing bowl, add melted butter and sugar and whisk vigorously to combine. Then add applesauce, flax egg, and whisk once more. Next add almond milk mixture and whisk vigorously again to combine.Next add salt, cornmeal, flour and stir with a spoon until just incorporated. It will look thin and somewhat lumpy. That's what you're going for.Add batter to prepared dishes and bake for 28-37 minutes, or until the edges are golden brown and a toothpick inserted into a center comes out clean.Let rest in the cooking dish for a few minutes before serving. I highly recommend serving these with just a touch of non-dairy butter and maple syrup or honey if not vegan.Will keep in an airtight container for up to a couple days. Store in the freezer to keep longer. These would go excellent with my 1-Pot Red Lentil Chili.
