Vegan Cornbread
Cornbread is a classic Native American semi-sweet bread that’s perfect as a comforting side dish or served on its own with lashings of dairy-free butter. This tasty vegan cornbread is even more flavoursome thanks to the addition of Violife’s mature cheddar cheese alternative which adds an irresistibly cheesy flavour.
Total Time: 50 minutes
Servings: 4
Total Time: 50 minutes
Servings: 4
Ingredients
Method
Ingredients
(Servings: 4)
- 0.5 0.5 packs Violife Epic Mature Cheddar Flavour Grated
- 0.75 0.75 batches flax egg (1 ½ Tbsp flaxseed + 4 Tbsp water)
- 97.5 97.5 ml unsweetened plain almond milk
- 0.5 0.5 tsp lemon juice
- 0.25 0.25 tsp baking soda
- 37 37 g coconut butter
- 50 50 g organic cane sugar
- 15 15 g unsweetened applesauce
- 50 50 g fine yellow cornmeal
- 55 55 all-purpose flour
- 0.25 0.25 tsp sea salt
- Jalapenos, to serve
Method
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Preheat oven to 170°C and grease a 25×12 baking dish.
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Prepare flax egg in a small bowl and let set for a few minutes. In a bowl mix the almond milk with lemon juice and let curdle. Add baking soda and set aside.
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In a large mixing bowl, add coconut butter and sugar and whisk. Then add applesauce, flax egg, and whisk once more. Next add almond milk mixture and whisk vigorously again to combine.
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Next add salt, cornmeal, flour, 2/3 of the Violife Epic Mature Cheddar Flavour Grated and stir with a spoon until incorporated.
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Add batter to lined baking dish, sprinkling with the remaining Violife and bake for 35 minutes.
