I love vegan cornbread, it’s great with chilli, and also a fab snack. A bit crumbly, but moist our Vegan Cornbread has a bit of Vegan Cheese added for a bit of extra taste. This is a simple, easy and delicious recipe – if you’ve not tried cornbread before then you’re in for a treat.
Cornbread is fabulous with Chilli. Chilli is one of those wonderfully warming, comforting meals that’s perfect in winter and autumn- do take a look at our Chilli recipe here.
Vegan Cornbread
Moist and a bit crumbly this vegan cornbread is great with chilli, or as snack.
- October 5, 2020
- Print this
Ingredients
- 1 1/4 cup cornmeal/polenta
- 1 cup self rising flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup non dairy milk - I use Koko
- 1/2 tbsp apple cider vinegar
- 1 tbsp lemon juice
- 1/2 cup dairy free margarine
- 1/2 cup soft brown sugar
- 1 cup corn kernels
- 1/2 cup grated Vegan Cheese - we use Violife
- 1 flax egg (1 tbsp flax meal plus 3 tbsp water left to soak for 10 minutes)
Directions
- Step 1
- Grease a cake tin, and line the bottom with parchment paper
- Step 2
- Preheat your oven to 400°F 200°C
- Step 3
- Add the lemon juice to the non dairy milk and put to one side
- Step 4
- Mix the flour, polenta, baking soda, baking powder and salt together until combined
- Step 5
- Add in the brown sugar and dairy free margarine and mix
- Step 6
- Slowly add in the dairy free milk, vinegar and flax egg
- Step 7
- When combined nicely stir in the corn and cheese with a spoon
- Step 8
- Bake for 20-25 minutes until a toothpick comes out cleanly
- Step 9
- Cool in the pan and cut into squares.
