Growing up I ate a lot of chili and cornbread! It's still to this day the thing I look forward to most when fall comes around. I enjoy the coziness of the dish, it's filling, and keeps ya warm! I just posted a delicious Spicy Three Bean Butternut Squash Chili and it's amazing but chili without cornbread is not as satisfying. So here's the fluffiest, most delicious cornbread! It's best served buttered with a drizzle of maple syrup. Yum!
Whisk together the cornmeal, flour, brown sugar, baking powder, baking soda, and salt in a large bowl. Set aside.
In a small bowl, whisk together the unsweetened soy milk and the white vinegar. Set aside and it will slightly curdle. This is our "buttermilk" replacement.
In a separate bowl, mix together the ground flaxseed and water. Set aside to thicken. This is acting as our egg replacement.
Melt the vegan butter on the stove top or in the microwave.
Add the melted butter and thickened flaxseed to the buttermilk and whisk together.
Pour the wet mixture in to the dry mixture and fold until just combined and no dry flour remains. Don't over mix.
Line an 8x8 baking pan with parchment and spray or brush with a bit of oil.
Bake for 20-25 minutes or until a toothpick inserted comes out clean.
Let cool for a few minutes before slicing and serving. Top cornbread with vegan butter and maple syrup if desired. Enjoy with a big bowl of Spicy Three Bean Butternut Squash Chili.
Notes
Cling wrap leftovers and leave at room temperature. Microwave for a few seconds to reheat.
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