My Favorite Cornbread

I found my original non-vegan cornbread recipe decades ago, and I can’t even remember where. Over the years, I’ve removed the dairy and added jalapenos and sometimes corn kernels to it if I feel like it. Either way, it’s so delicious and decadent. You’ll actually mix all the ingredients together in the pot you use to melt the vegan butter, so fewer dishes to wash!

If you make both of these recipes, plan for about three hours of prepping and cooking altogether. Like I noted above in the chili recipe, I start on the cornbread when I have the chili to the point that it’s simmering. Once I get the cornbread in the oven, I add the last of the ingredients to the chili and keep it simmering until the cornbread is out of the oven.

Let me know if you’ve tried these recipes or if you plan to! I can’t wait to hear how you like them!

My Favorite Cornbread

I found my original non-vegan cornbread recipe decades ago, and I can’t even remember where. Over the years, I’ve removed the dairy and added jalapenos and sometimes corn kernels to it if I feel like it. Either way, it’s so delicious and decadent. You’ll actually mix all the ingredients together in the pot you use to melt the vegan butter, so fewer dishes to wash!

Author: Kristine Roberson Courses: Side Dishes Recipe Keys: Nut Free Soy Free Vegan

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Prep Time 20 mins Cook Time 30 mins Total Time 50 mins Difficulty: Beginner Cooking Temp: 375  °F Servings: 16 Calories: 157

Ingredients

Servings

• Ingredients

• ½ cup vegan butter

• ⅔ cup white sugar

• 2 flax eggs (2 tbsp ground flaxmeal and 6 tbsp water)

• 1 cup vegan buttermilk (non dairy milk with 1 tbsp vinegar)

• ½ tsp baking soda

• 1 cup cornmeal

• 1 cup all-purpose flour

• ¼ tsp salt

• 2 tbsp 2 chopped pickled jalapenos, plus 1 tbsp liquid from the jar

To Make

1. Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.

1. Make the flax eggs and set aside (I just measure out the flax and the water and mix them in a small bowl with a fork. Let it set for about 5 minutes). Make vegan buttermilk and set aside (I just measure the milk out in a measuring cup, and add the vinegar to it. Mix it a little and let it stand).
   

1. Melt butter in a medium pot. Remove from heat and whisk in sugar.

1. Add flax eggs and whisk until well blended.

1. Combine buttermilk with baking soda and gently whisk into mixture in pot.

1. Stir in cornmeal, flour, and salt until well blended and few lumps remain. I like to first stir in the cornmeal, then add the salt, then mix in the flour a little at a time.

1. Add your chopped jalapenos and the liquid from the jar. This is entirely optional and to your liking. You can also add corn kernels here, too.

1. Pour batter into the prepared pan.
   

1. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
   

Nutrition Facts

Servings 16

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Amount Per Serving

Calories 157kcal

% Daily Value *

Total Fat 6.5g10%

Saturated Fat 3.9g20%

Sodium 155mg7%

Total Carbohydrate 22.2g8%

Dietary Fiber 1g4%

Sugars 8.4g

Protein 1.9g4%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Soy & Nut Free: Be sure to check your labels on the vegan butter and non-dairy milk.

Keywords: vegan, cornbread, baking