Medium | Servings: 8 | Ready In: 45 minutes | Yield: 1 (8×8-inch) square pan
This gluten-free, whole grain cornbread starts with a vegan “buttermilk”, giving subtle tang to the finished loaf. Based on a traditional recipe from Chef Cat Cora, whole corn kernels are baked into the bread for authentic flavor. Enjoy this plant-based recipe as a great compliment to Hearty Lentil Chili over White Poblano Chili, or slathered with 5-Ingredient Guacamole.
- 1 cup plain, unsweetened almond milk (8 ounces)
- 2 tablespoons white vinegar (1 ounce)
- 2 tablespoon ground flax meal (13 g)
- 6 tablespoons warm water (3 ounces)
- 3/4 cup oat flour (90 g)
- 3/4 cup cornmeal (140 g)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup frozen corn kernels, thawed
How It’s Done
Preheat the oven to 425F. Line an 8×8-inch square pan with parchment.
Make the Vegan Buttermilk: Combine the almond milk with the vinegar in a small bowl. Set aside for 5-10 minutes to let the almond milk curdle slightly.
Make the Vegan Flax “Egg”: Combine the ground flax meal and warm water in a small dish. Set aside for 5 minutes, until gooey and “egg-like”.
To make the Southern Style Vegan Cornbread: Working over a large bowl, sift together the dry ingredients: oat flour, cornmeal, baking powder, baking soda, and salt. Add the vegan buttermilk and flax “egg” and whisk to combine. It’s okay if you have a few lumps. Add the corn kernels and stir to combine.
Pour the batter into the pre-lined baking pan. Bake until the cornbread just begins to brown and it pass the clean-toothpick test, about 28 – 33 minutes.
Let cool 10 minutes before slicing.
Chef Katie’s Tips:
Nut Allergies: For nut allergies, swap out the almond milk for another plant-based milk like soy, rice, or hempseed. Just be sure to use plain, unsweetened milk for this recipe.
Bread Storage Tip: The best way to store bread is tightly wrapped in foil, then sealed in a plastic bag, in the freezer. You want to eliminate as much air and moisture as possible, as these cause both mold and stale bread.
Oat Flour Tip: Oat flour is naturally gluten-free and has a nutty flavor with light texture. It can be used as a replacement for white flour in much of your vegan baking. Just be sure to substitute by weight, not by volume. A small, digital scale can help with this.
Weigh your Ingredients: For consistent results, use a digital kitchen scale for precise measuring. This small investment will save you time from fooling with measuring cups. It will also help make you a better baker.
Sift the Dry: It’s always important to sift together the dry ingredients for a lighter, fluffier batter. If you don’t have a sifter, use a whisk to combine the dry ingredients and add some air into the flour mix.
No Refined Sugars or Syrups: I’m on a mission to avoid using sugar, maple syrup, and other refined sweeteners. These ingredients leave you feeling hungry and can spike a sweet-tooth craving that pushes you to overeat. For this recipe, whole foods, natural sweetness comes from unsweetened applesauce, banana, and dates.
Watch to Learn More:
|Amount Per Serving|
|% Daily Value *|
|Total Fat 2 g||3 %|
|Saturated Fat 0 g||1 %|
|Monounsaturated Fat 0 g|
|Polyunsaturated Fat 1 g|
|Trans Fat 0 g|
|Cholesterol 0 mg||0 %|
|Sodium 297 mg||12 %|
|Potassium 42 mg||1 %|
|Total Carbohydrate 27 g||9 %|
|Dietary Fiber 2 g||9 %|
|Sugars 11 g|
|Protein 3 g||7 %|
|Vitamin A||0 %|
|Vitamin C||1 %|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
Shopping and Gear List
- PALMETTO FARMS Stone Ground Yellow Corn Meal, 32 OZ
- Arrowhead Mills Flour Oat Organic, 16 oz
- Bob’s Red Mill Pastry Flour Whole Wheat – 5 lb
- Bob’s Red Mill Organic Golden Flaxseed Meal, 16 oz