Description
Fluffy vegan cornbread with maple syrup and brown sugar, baked to golden perfection in a cast iron skillet.
Ingredients
- 1 cup non-dairy milk + 1 tbsp vinegar or lemon juice
- 1 cup cornmeal
- 1 cup all purpose flour (or buckwheat flour if you’re gluten-free)
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/3 cup brown sugar
- 1 tbsp maple syrup
- 1/2 cup melted vegan butter
- 1Â egg replacer “egg” (or flax egg, see note)
Instructions
- Preheat oven to 400°F / 200°C. Grease an 11 inch cast iron skillet or 8×8 baking dish. Or line with parchment paper.
- Stir together the non-dairy milk and vinegar. Set aside.
- In a mixing bowl, combine cornmeal, flour, baking soda, baking powder, brown sugar and salt. Whisk until combined.
- Add melted vegan butter, maple syrup, vegan egg, and non-dairy milk mixture. Stir until it becomes a batter.
- Pour into prepared skillet or pan. Bake for 16-18 minutes (for cast iron skillet) or 18-20 mins (for baking dish) until golden on top. Remove from oven and allow to cool slightly, Â then slice and enjoy with extra vegan butter and maple syrup!
Notes
Powdered egg replacer normally has the instructions for 1 egg on the package. Typically it is 1 tsp to 1 tbsp powder, plus water. Then you let it sit for 5 mins. You could also try a flax egg by mixing 1 tbsp ground flax with 3 tbsp water but I have not tried this myself!
- Prep Time: 10 mins
- Cook Time: 20 mins