Nothing goes better with a hot bowl of soup, chili, or beans than some homemade cornbread. My mom has always used mayo in her cornbread in place of eggs, so swapping out for vegan mayo was an easy fix. Using oat milk will help you get a darker color in vegan baked goods, but use whatever plant based milk you have on hand. You can easily bake these up in a muffin tin as well, if you prefer corn muffins to regular cornbread.
Ingredients:
1 cup cornmeal
1 cup all purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/4 cup sugar
2 tablespoons melted vegan butter
1/4 cup vegan mayo (the mayo acts as an egg replacer in this recipe)
1 cup plant based milk
Cooking Instructions:
preheat oven to 425 degrees
Mix together dry ingredient in a large bowl.
Next, add in wet ingredients and mix well.
Add a few teaspoons melted butter or oil to a small cast-iron skillet or baking pan before adding the batter. If using a cast iron skillet, place it in the oven as it preheats. Pouring the batter into a hot pan will help it form a nice crispy edge.
Let cornbread bake for 20-25 minutes or until a toothpick poked in the middle comes out clean.
