Vegan & Healthier Cornbread

This cornbread is the perfect blend of wholesome and delicious, made with simple ingredients like applesauce, flaxseed, and maple syrup for a moist and slightly sweet twist on a classic! It’s easy to make, packed with flavor, and a must-try side dish for any meal.

Time to read: 5 min | Time to make: 50 min | Yields: 16 servings

Ingredients

• 2 tablespoons ground flaxseed

• 1 cup (240 ml) unsweetened soy milk

• 1 teaspoon apple cider vinegar or lemon juice

• 1/2 cup (100 g) unsweetened applesauce

• 1/4 cup (60 ml) maple syrup or honey

• 4 tablespoons (56 g) vegan butter, melted

• 1 1/2 cups (195 g) cornmeal

• 1/2 cup (60 g) whole wheat flour

• 2 teaspoons baking powder

• 1/2 teaspoon fine sea salt

Method

1. Preheat your oven to 350°F (176°C). Grease an 8×8-inch baking dish with vegan butter or oil spray and set aside.

2. In a small bowl, prepare the flax egg by mixing 2 tablespoons ground flaxseed with 4 tablespoons water. Let it sit for 5 minutes to thicken.

3. In another small bowl, combine soy milk with lemon juice or vinegar. Let it sit for 5 minutes to curdle and form vegan buttermilk.

4. In a large mixing bowl, whisk together the cornmeal, whole wheat flour, baking powder, and sea salt. Make a well in the center of the dry ingredients.

5. Add the vegan butter, applesauce, honey or maple syrup, soy milk mixture, and flax egg into the well. Stir the batter using a spatula until just combined. Avoid overmixing.

6. Let the batter rest for 10 minutes. This helps hydrate the cornmeal for a tender texture.

7. Pour the batter into the prepared baking dish, spreading it evenly. Bake for 30 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out clean.

8. Cool the cornbread in the dish for 5 minutes before slicing.

Nutrition facts per serving:

Energy: 106 kcal | Carbs: 17.2 g | Protein: 1.8 g | Fat: 3.8 g