Vegan Buttermilk Cornbread
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!
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Servings: 9 -12 Pieces
Ingredients
- 1 cup Cornmeal
- 1 cup All Purpose Flour
- ¼ cup Brown Sugar
- 2 teaspoons Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- 1 ¼ cup Unsweetened Soy Milk
- 1 tablespoon White Vinegar
- 1 tablespoon Ground Flaxseed
- 2 tablespoons Water
- ½ cup Melted Vegan Butter
Instructions
- Preheat oven to 425F
- 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.
Did you make this recipe?Please leave a comment on the blog or share a photo on Instagram!