Buttery Vegan Cornbread
Perfect side for the holiday table! The buttery flavor in this cornbread is attained by using a combination of avocado oil (the butteriest!) and a small dollop of vegan mayo. Though you can use any neutral oil you happen to have on hand. Recipe can be gluten-free or not (the gluten-free version is slightly denser, as seen above, but still delicious!)
Buttery Vegan Cornbread
Perfect side for the holiday table! The buttery flavor in this cornbread is attained by using a combination of avocado oil (the butteriest!) and a small dollop of vegan mayo.
METHOD Oven
DIET Vegan
Ingredients
- 1 cup of cornmeal
- 1 cup of Bob's Red Mill Gluten-Free flour (or wheat flour)
- 2 teaspoons of baking powder
- 1/2 teaspoon of sea salt
- 1/4 teaspoon of chili powder
- 1 Tablespoon of flax meal
- 1/4 cup of maple syrup
- 1 1/2 Tablespoons of vegan mayo
- 1/4 cup of oil (avocado oil is great, but canola or grape seed oil work too)
- 1 cup of water
- 1 cup of corn kernels (optional)
Instructions
- Preheat oven to 425 degrees. Lightly oil 8'x8' or 9'x9' baking pan with a bit of oil.
- In a large mixing bowl, combine dry ingredients, cornmeal through flax meal and stir. In a measuring cup combine the maple syrup, oil, and 1/2 cup water. Add to dry ingredients along with the Vegenaise and remaining water. Stir well to combine.
- Pour into prepared pan and bake for 20-30 minutes until golden and knife inserted comes out clean. Let cool for 5 minutes, then transfer to a wire rack and cool for another 10 minutes. Cut into squares and serve. Enjoy with vegan butter (or salted coconut oil)!
Nutrition
Calories: 226kcalCarbohydrates: 33gProtein: 4gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 241mgPotassium: 122mgFiber: 4gSugar: 7gVitamin A: 61IUVitamin C: 1mgCalcium: 75mgIron: 1mg
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂
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