Vegan Cornbread
9 servings
50 minutes
Cornbread for vegans is a cozy embodiment of European baking, combining an airy texture and the light sweetness of corn. This bread was born from the desire to create a nutritious alternative to traditional baking without animal products. Flaxseed replaces eggs, giving the dough softness and a binding structure, while soy milk and canola oil provide tenderness and richness of flavor. The result is a golden, slightly crumbly crust that perfectly complements warm soups, fresh salads or serves as a base for light snacks. This bread can be served warm with vegan butter or jam, enjoying each bite as if it were homey comfort wrapped in a fragrant crust. Its simplicity in preparation makes it an excellent choice even for novice cooks.
1
Preheat the oven to 200°C. Grease a 20 cm square baking dish with butter.
- Canola oil: 0.3 glass
2
Boil water in a small pot. Add ground flaxseed. Reduce the heat and cook the flaxseed, stirring occasionally, for 3 minutes or until the flaxseed mixture thickens. Remove the pot with the flaxseed mixture from the heat.
- Flax seeds (linseed): 2 tablespoons
- Water: 6 tablespoons
3
In a medium bowl, mix flour, sugar, corn flour, baking powder, and salt. Add the flaxseed meal, soy milk, and canola oil. Stir until a homogeneous mixture forms.
- Wheat flour: 1 glass
- Cornmeal: 1 glass
- Sugar: 0.3 glass
- Baking powder: 4 teaspoons
- Salt: 0.8 teaspoon
- Flax seeds (linseed): 2 tablespoons
- Soy milk: 1 glass
- Canola oil: 0.3 glass
4
Pour into the baking dish. Bake for 20-25 minutes or check for doneness with a toothpick. Cool on a rack for 10 minutes. Then flip it over, placing it right side up. Cool for another 10 minutes.
