Vegan Cornbread Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place a greased, 10-inch cast iron skillet in the preheating oven.
• Mix soy milk and vinegar together in a bowl. Let stand until curdled, about 5 minutes.
• Mix cornmeal, flour, baking powder, and salt together in a bowl.
• Pour oil and maple syrup into the soy milk mixture. Whisk with a fork until foamy, about 3 minutes. Pour over cornmeal mixture and mix until combined. Fold in corn kernels. Pour batter into the hot skillet.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 35 minutes. Slice into squares or wedges.

Steps:

• Preheat oven to 425°F
• Spray 8-inch-square baking dish with nonstick cooking spray.
• Bring the water to a boil in a small saucepan.
• Add the ground flax seed, reduce the heat to medium-low, and simmer the ground flax seed in the water for 3 minutes or until thickened, stirring occasionally.
• Set aside.
• In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well-combined.
• Add the ground flax seed mixture, soy milk, and canola oil to the flour mixture.
• Beat just until smooth (do not overbeat.)
• Turn into prepared baking pan. Bake for 20 to 25 minutes, or until a toothpick inserted in the middle comes out clean.
• Cool on wire rack 10 minutes; invert cornbread onto wire rack, then turn right side up and continue to cool until warm, about 10 minutes longer.