Name: Easy Vegan Cornbread
Prep time: 20 min
Cook time: 30 min
Total time: 60 min
Ingredients: 1 ¼ cup Almond Milk; 2 tsp Lemon Juice; 1 ¼ cup Polenta Bramata; 1 cup All-Purpose Flour; ½ tsp Baking soda; 2 tsp Baking Powder; ¾ tsp Salt; 1 Flax Egg (2 tbsp flax powder + 4 tbsp water); ¼ cup Good Spread Vegan Butter (melted); 3 tbsp Dark Brown Cane sugar; 3 tbsp Maple Syrup

Print Recipe Pin Recipe Rate Recipe

Easy Vegan Cornbread

This Thanksgiving treat can now become a part of your regular indulgence! This recipe is easy, delectable and totally customizable!

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Course: Baking, Side Dish

Cuisine: American

Servings: people

Calories: 180kcal

Cost: 200

Ingredients

1 ¼ cup Almond Milk
2 tsp Lemon Juice
1 ¼ cup Polenta Bramata
1 cup All-Purpose Flour
½ tsp Baking soda
2 tsp Baking Powder
¾ tsp Salt
1 Flax Egg (2 tbsp flax powder + 4 tbsp water)
¼ cup Good Spread Vegan Butter (melted)
3 tbsp Dark Brown Cane sugar
3 tbsp Maple Syrup

Instructions

Preheat the oven to 180 C
In a bowl, add the Almond Milk and Lemon Juice.
Stir until the Almond Milk begins to curdle slightly. Set aside.
In a large bowl, add the polenta, flour, baking soda and powder, and salt.
Mix well to combine the dry ingredients together.
To the bowl with the curdled almond milk, add the melted vegan butter, brown sugar, and maple syrup and stir well to combine.
Pour the liquid ingredients mixture into the dry ingredients and stir to combine into a thick batter.
Prepare a baking tray with parchment paper and pour the batter into the tray.
Bake the cornbread in the oven for 25 to 30 minutes.
Once baked, let it cool down completely and then cut!
Spread a little bit of Good Spread butter and drizzle with Maple Syrup to enjoy!