Buttermilk Cornbread - Vegan, Gluten-free & Nut-free
Super easy cornbread with a moist and fluffy center, loaded with rich, buttery flavour and crispy edges.
Ingredients
- 1 cup fine cornmeal
- 1 cup 1 for 1 Gluten-Free Flour - I used Bulk Barn brand
- 3/4 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp sea salt
- 1/3 cup coconut sugar
- 1/2 cup melted vegan butter - I used Earth Balance
Vegan Buttermilk
- 1 cup non-dairy milk - I used soy
- 1 tbsp fresh lemon juice
Vegan "Egg"
- 1 tbsp ground flax
- 3 tbsp water
Instructions
- Preheat the oven to 400 degrees. Grease a 9-inch pan or cast iron skillet and set aside.
- In a small bowl whisk together the Vegan Buttermilk ingredients and set aside for 3-5 minutes.
- In another small bowl, whisk together ingredients for Vegan "Egg" and set aside.
- In a large mixing bowl, combine cornmeal, flour, sea salt, baking soda, baking powder and sugar. Mix well.
- Add melted butter, buttermilk and Vegan "Egg" to the dry ingredients and stir just until the mixture comes together.
- Pour the batter into the prepared pan and bake for 20-22 minutes or until the top is a golden brown and a toothpick comes out clean.
- Allow to sit in pan for at least 5-10 minutes before removing. This will help prevent any crumbling.
Notes
* You can replace the melted butter with oil, however that yummy buttery flavour will be lost. ** Medium cornmeal can work for this recipe, but I don't find the texture as appealing. *** Uneaten cornbread should be sealed very well in an airtight container and reheated (the kids just microwave their for 10-15 seconds) before serving.