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!) 


– 1 C of cornmeal – 1 C of Bob's Red Mill Gluten-Free flour (or wheat flour) – 2 tsp of baking powder – 1/2 tsp of sea salt – 1/4 tsp of chili powder – 1 tbsp of flax meal – 1/4 C of maple syrup – 1 1/2 tbsp of vegan mayo – 1/4 C of oil (avocado oil is great, but canola or grape seed oil work too) – 1 C of water – 1 C of 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)!