Vegan Cornbread for 2
Crumbly, perfect vegan cornbread that requires just 10 ingredients and less than 45 minutes. A classic, crumbly sweet cornbread perfect for just two! Easily multiplied for more servings.
Servings 2
Ingredients
- 1/2 Tbsp flaxseed meal (to make flax egg)
- 1 ½ Tbsp water (to make flax egg)
- 1/2 scant cup plain unsweetened almond milk
- 1 tsp lemon juice or apple cider vinegar
- 1/4 teaspoon baking soda
- 2 Tbsp vegan butter (melted)
- 1/4 cup cane or granulated sugar (sub other sugars with varied results)
- 1 Tbsp unsweetened applesauce (or sub melted butter)
- 1 pinch sea salt
- 1/2 scant cup fine yellow cornmeal
- 1/2 scant cup unbleached all-purpose flour*
Instructions
- Preheat oven to 350 degrees F (176 C) and grease two small ramekins (~3 inches wide x 2 inches tall) or two muffin tins (use fewer or more ramekins/tins as needed if altering batch size).
- Prepare flax egg in a small bowl by combining flaxseed meal and water and let set for a few minutes to achieve an "eggy" texture. Measure out almond milk and add lemon juice (or vinegar) and let curdle for a few minutes. Then add baking soda and stir once more. Set aside.
- To a mixing bowl, add melted butter and sugar and whisk vigorously to combine. Then add applesauce, flax egg, and whisk once more. Next add almond "buttermilk" mixture and whisk vigorously again to combine.
- Next add salt, cornmeal, and flour and stir with a spoon until just incorporated. It will look thin and somewhat lumpy. That's what you're going for.
- Divide batter between greased ramekins or muffin tins (it may take up to three muffin tins, but my ramekins were large enough to fit just 2 // as original recipe is written // adjust as needed if altering batch size).
- Bake for 28-35 minutes or until the edges are golden brown and a toothpick inserted into a center comes out clean.
- Let rest in the cooking dish for a few minutes before serving. I highly recommend serving these with just a touch of non-dairy butter and maple syrup or honey if not vegan.
- Will keep in an airtight container for up to a couple days. Store in the freezer to keep longer. These would go excellent with my 5-Ingredient Sweet Potato Black Bean Chili.
Video
Notes
*Adapted from All Recipes.
*To make a full-size version of this recipe, check out my Perfect Vegan Cornbread.
*We haven't tested this recipe using gluten-free flours, but you can reference our Easy Gluten-Free Cornbread (1 Bowl!) and Best Vegan Gluten-Free Cornbread for inspiration on substituting the all-purpose flour.
*Nutrition information is a rough estimate.
*To make a full-size version of this recipe, check out my Perfect Vegan Cornbread.
*We haven't tested this recipe using gluten-free flours, but you can reference our Easy Gluten-Free Cornbread (1 Bowl!) and Best Vegan Gluten-Free Cornbread for inspiration on substituting the all-purpose flour.
*Nutrition information is a rough estimate.
Nutrition (1 of 2 servings)
Serving: 1 ramekin Calories: 361 Carbohydrates: 58 g Protein: 4.3 g Fat: 12.9 g Saturated Fat: 3.8 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 428 mg Fiber: 2.7 g Sugar: 26 g