Vegan 'Southern Cornbread
I'm a "sides" girl when it comes to Thanksgiving, and one of my favorite sides happens to be cornbread. I like it because it's not too sweet - well, it's hardly sweet and it can in fact, be somewhat savory. Whenever I make stuffing, I always put a little cornbread in there to add some flavor and nitty gritty crunch from the cornmeal. Yes, I'm not one for mixing too much flour into my cornmeal because I rather enjoy the texture.

This brings me to the addition of corn in my cornbread. I realize that's not entirely southern, but is definitely delicious and is also an optional step. I like the sweet bursts of corn you get when you bite into it.
There is a bit of sugar in this supposedly savory recipe, but it can be left out entirely as I use a bit of applesauce to subsitute for the egg, and that provides residual sweetness.





Vegan Southern Cornbread
- 1/2 cup flax milk
- 2 tablespoons lemon juice
- 1/2 + 2 tablespoons cup cornmeal
- 1/4 cup + 2 tablespoons wheat flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoons brown sugar, optional
- 1/4 cup Earth Balance
- 1/4 cup apple sauce
- 1 tablespoon vegetable oil
- 1 cup frozen corn, optional
Directions
- Preheat oven to 375 degrees Fahrenheit.
- Combine flax milk and lemon juice. Set aside.
- In a large bowl, combine the cornmeal, flour, baking powder, baking soda, salt and sugar.
- Combine apple sauce and oil in a small container.
- If using frozen corn, add it to the flour mixture, making sure corn is coated.
- Add the flax milk mixture, apple sauce mixture and Earth Balance to the flour and corn. Mix until combined.
-
If using a skillet, heat over medium high heat and grease the sides. Add in cornbread batter and bake for 25-30 minutes, or until cornbread is golden brown and a toothpick comes out clean.