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!)
1cupof Bob's Red Mill Gluten-Free flour (or wheat flour)
2teaspoonsof baking powder
1/2teaspoonof sea salt
1/4teaspoonof chili powder
1Tablespoonof flax meal
1/4cupof maple syrup
1 1/2Tablespoonsof vegan mayo
1/4cupof oil (avocado oil is great, but canola or grape seed oil work too)
1cupof 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)!
Renee Press is the founder of Fire and Earth Kitchen in Seattle WA. which offers cooking classes, food coaching, and chef services. She's on a mission to make vegan, gluten-free cooking easy, accessible, and delicious for everyone. fireandearthkitchen.com