Well here’s something else that fits perfectly into the category of comfort food! Vegan cornbread!
It is winter right now (which in my part of the world, just means ‘less hot’), but it still inspires me to make more warming things.
And this cornbread fits the bill.
If you wanted to make it at the same time as other comfort food like the vegetable and pinto bean soup from the other day, that would be just fine!
I love bread. All kinds of bread.
So of course cornbread and I are friends that go way back. We call this mealie bread in South Africa.
And this vegan cornbread is really something between bread and cake.
I wanted it to be sweet so there is some brown sugar added which adds just the right amount of sweetness.
I mean it is cornbread after all. To me that isn’t a savory thing. Corn is sweet, so a cornbread should be sweet.
At least mildly so, as this one is.
And then I included the actual sweet corn kernels which add a delicious crunchiness to it.
Spread with some vegan butter or drizzled with some maple syrup, or just eaten as is (as Jaye preferred it), this cornbread is fabulous all ways.
While it does keep for a few days wrapped up or stored in an airtight container, it is just SOOOO good straight from the oven and as fresh as possible.
Let us know what you think of this recipe by leaving a comment!
Rate it when you make it and let us know how it goes.
If you snap a pic and tag it #lovingitvegan on instagram that would be fantastic too. And share it with whoever you know who might appreciate it. Thanks so much!
- 1 heaped cup (175g) Yellow Cornmeal
- 1 cup + 3 Tbsp (150g) All Purpose Flour
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- ½ tsp Salt
- ½ cup (115g) Vegan Butter
- ½ cup (100g) Brown Sugar
- 2 Tbsp (30ml) Golden or Maple Syrup
- 1 Flax Egg
- 1 cup (240ml) Soy Milk (or other non-dairy milk)
- 1 Tbsp (15ml) Apple Cider Vinegar
- 1 15oz (425g) Can Whole Sweet Corn
- Preheat the oven to 400 degrees fahrenheit (200 degrees celsius).
- Sift the all purpose flour into a mixing bowl and add the cornmeal, baking powder, baking soda and salt.
- Add the apple cider vinegar to the soy milk and set aside.
- Prepare your flax egg by mixing 1 Tbsp Ground Flaxseed Meal with 3 Tbsp Hot Water and allowing to sit for a minute.
- Melt the vegan butter in a pot on the stove with the brown sugar.
- When the sugar is dissolved and butter melted, remove from the heat and whisk in the maple syrup, and the soy milk and apple cider vinegar mix.
- Pour the wet ingredients in with the dry.
- Add the flax egg.
- Using a hand whisk remove any lumps.
- Lastly add the whole sweet corn pieces and mix in.
- Pour the batter into a loaf pan (9x5 inch) that has been greased with coconut oil and lined with parchment paper at the base.
- Cook for 30-45 minutes or until a toothpick inserted into the center comes out clean.
*The cooking time for this can vary a lot. On one occasion it took 45 minutes for a toothpick to come out clean, on another occasion it was done in 30 minutes. So just bear this in mind and be flexible.
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