perfect vegan cornbread

I'm not sure if there's anything better than cornbread.

This is the recipe to bring out to really impress your friends. This is by far the best cornbread I've made at home, and definitely the best vegan cornbread recipe I've ever made. Delicious, perfectly light and moist, great texture, and just the right amount of savory and sweet. It's also quite healthy thanks to the ground flax seed.

The Recipe:

DANA SLY’S BLUE RIBBON VEGAN CORNBREAD
Serves 9

2 Tbsp. ground flax seed
6 Tbsp. water
1 C all-purpose flour
1 C cornmeal
1/4 C sugar
4 tsp. baking powder
3/4 tsp. table salt
1 C soy milk (I used unsweetened vanilla almond milk)
1/4 C canola oil

• Adjust oven rack to middle position; heat oven to 425 degrees. Spray 8-inch-square baking dish with nonstick cooking spray.


• Bring the water to a boil in a small saucepan. Add the ground flax seed, reduce the heat to medium-low, and simmer the ground flax seed in the water for 3 minutes or until thickened, stirring occasionally. Set aside.


• In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well-combined.


• Add the ground flax seed mixture, soy milk, and canola oil to the flour mixture. Beat just until smooth (do not overbeat.)


• Turn into prepared baking pan. Bake for 20 to 25 minutes, or until a toothpick inserted in the middle comes out clean.


• Cool on wire rack 10 minutes; invert cornbread onto wire rack, then turn right side up and continue to cool until warm, about 10 minutes longer. Cut into pieces and serve.

Nutritional Information

9 Servings

Amount Per Serving

Calories 186.9
Total Fat 7.5 g
Saturated Fat 0.6 g
Cholesterol 0.0 mg
Sodium 435.7 mg
Potassium 81.8 mg
Total Carbohydrate 27.8 g
Dietary Fiber 1.9 g
Sugars 5.7 g
Protein 3.0 g