This gluten-free, whole-grain cornbread starts with a vegan "buttermilk". This gives subtle tang to the finished loaf. Also, whole corn kernels are baked into the bread for authentic flavor. Inspired by a traditional recipe from Chef Cat Cora, you will love this delicious, plant-based version. Naturally sweetened with whole foods and oil-free, it's packed with nutrition.Enjoy this plant-based recipe as a great compliment to Hearty Lentil Chili over White Poblano Chili, or slathered with 5-Ingredient Guacamole.
Preheat the oven to 425Line an 8x8-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, flax “egg”, and unsweetened applesauce 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.
Enjoy with Hearty Lentil Chili , White Poblano Chili, or slathered with 5-Ingredient Guacamole.