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Buttery Vegan Cornbread

2014-11-19
  • 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!)

Ingredients

  • 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)

Method

Step 1

Preheat oven to 425 degrees. Lightly oil 8"x8" or 9"x9" baking pan with a bit of oil.

Step 2

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.

Step 3

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)!

 

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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

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