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Vegan Cornbread

April 6, 2012
by Shannon Hepburn


Vegan Cornbread  
Author: Blue-ribbon recipe developed by 11 year old Dana Sly, by way of Cooks Illustrated
  • 2 tablespoons ground flax seed
  • 6 tablespoons water
  • 1 cup all purpose flour
  • 1 cup cornmeal
  • ¼ cup sugar
  • 4 teaspoons baking powder
  • ¾ teaspoon salt
  • 1 cup soy milk (or non dairy milk of choice, I like to use hemp)
  • ¼ cup canola oil (could also use another neutral oil)
  1. Preheat oven to 425. Oil an 8 inch square baking dish.
  2. Bring the water to a boil in a small saucepan. Add the ground flax seed, reduce the heat to medium low, and stir and simmer for 3 minutes or until thick. Set aside.
  3. In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder and salt until well combined.
  4. Add the ground flax seed mixture (this is your egg substitute), soy milk, and canola oil to the flour mixture. Beat just until blended and smooth.
  5. Pour batter into oiled pan. Bake for 20-25 minutes, or until a toothpick inserted in the middle comes out clean.
  6. Cool on a wire rack for 10 minutes before serving.