Friday, April 1, 2011

Vegan Recipe - Cornbread

It's the first Friday of the month and that means it's time to share another vegan recipe. This month I'm sharing my favorite cornbread with you. This recipe is so easy and produces a delicious, cake-like bread. We like it with a bowl of chili or thick soup. I hope you enjoy it!

(Sorry ... it's so good that I didn't have a chance to take a picture before digging in.)

Serves 9

  • 2 Tbsp. ground flax seed
  • 6 Tbsp. water
  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 1/4 cup sugar
  • 4 tsp. baking powder
  • 3/4 tsp. table salt
  • 1 cup soy milk
  • 1/4 cup canola oil
  1. Adjust oven rack to middle position; heat oven to 425 degrees. Spray 8-inch-square baking dish with nonstick cooking spray.

  2. 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.

  3. In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well-combined.

  4. Add the ground flax seed mixture, soy milk, and canola oil to the flour mixture. Beat just until smooth (do not over beat).

  5. Turn into prepared baking pan. Bake for 20 to 25 minutes, or until a toothpick inserted in the middle comes out clean.

  6. 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. Cut into pieces and serve.
My notes:
  • For a delicious twist, try using coconut milk instead of soy milk (we like Silk brand).
  • Rather than boil the water, I simply grind the flax seed in the blender, add the water and continue to blend for about a minute until it thickens.

If you have a vegan recipe which you'd like to share, please send it to me HERE. All of our featured recipes can be found by clicking the "Vegan Recipe" tab at the top of this blog or by clicking HERE.


  1. Wrote about cornbread on Fizz, linked here for the idea, thanks.

  2. I would strongly recommend using olive oil instead of canola oil. Canola oil is genetically modified, and I just learned recently is banned by the FDA for use in baby formula, is banned in Europe for use in cattle feed because it gave them mad cow disease AND is irradiated when it's turned from rapeseed into canola :(

  3. Thanks, EcoGrrl - I didn't know that ... and I'd really rather not eat genetically modified foods. Besides, olive oil is wonderful! :-)

  4. I posted on eating a veg Choko that is rarely used.

  5. I'm a sucker for cornbread, and there's a jar of flax seed in my cabinet for a while now. Is there any way to tell if it's past "best usage"?

  6. Hi OfeliaNJ,

    Unfortunately, flax seed has a tendency to spoil. I keep mine in the refrigerator to prevent it from going rancid. So, since yours has been on a shelf for a long time, I would be safe and toss it out. You know the saying, "When in doubt, toss it out". I hope you'll pick up some more, though, and try the recipe.

  7. Here's a tip: I recently made the recipe and decided to eliminate the oil. Instead, I used 1-1/8 cups of almond milk instead of 1 cup of soy milk. It was great! In fact, we liked it better than the original recipe.