Buttery Vegan Cornbread2014-11-19
- Yield : 9"x9" pan
- Prep Time : 10m
- Cook Time : 20m
- Ready In : 40m
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!)
- 1 cup cornmeal
- 1 cup Bob's Red Mill Gluten-Free flour (or wheat flour)
- 2 tsp baking powder
- 1/2 tsp sea salt
- 1/4 tsp chili powder
- 1 Tbsp flax meal
- 1/4 cup maple syrup
- 1.5 Tbsp vegan mayo
- 1/4 cup oil (avocado oil is great, but canola or grape seed oil work too)
- 1 cup water
- 1 cup corn kernels (optional)
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)!