Plant-Based Cornbread (Vegan)

This cornbread is very simple, it is based on a very old family recipe. I am sure it is like many others out there, however, I am claiming it as mine 🙂 with LOVE.

Ingredients:

• 2 T Ground Flax Seeds

• 6 T Water

• 1 1/2 c Plant based milk

• 1 T Apple Cider Vinegar (ACV) or Lemon Juice

• 1/4 c Plant-based butter, melted or Oil

• 2 1/2 t Baking Powder

• 1/2 t Baking Soda

• 1 T or more – Sugar or Maple Syrup to taste

• 1/2 t Salt

• 1 C Corn Meal

• 1 C Flour

Prep Work:

1st – Make your Flax egg – Combine flax meal and water – stir and let sit.

2nd – Make your ‘buttermilk” – Combine mil and ACV or Lemon Juice

Process:

1. Preheat your oven to 425

2. Mix Dry Ingredients – Flour, Cornmeal, Salt, Baking Soda (add Sugar if you are using it) Stir until well combined.

3. Add your oil to your dry mixture (If you are using Liquid sweetness add them here)

4. Then add your “buttermilk” and flax egg to your mixture – combine and mix well.

5. Pour mixture into a greased pan – 8×8 square inch or a small cast iron pan

6. Bake for 20-25 minutes.

TIPS:

• You can make this GLUTEN FREE by substituting a gluten free flour of your choice for the regular flour.

• Instead of Sugar or Maple Syrup, add some jam or jelly to sweeten your cornbread.