Vegan cornbread

Name: Vegan cornbread
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 16 serving(s)
Ingredients: 125 g dairy free spread, plus extra for greasing, we used Pure; 2 1/2 tbsp. ground flaxseed; 350 mL oat milk alternative, we used Oatly; 2 tbsp. lemon juice; 225 g instant/quick cook polenta; 150 g plain flour; 2 tbsp. caster sugar; 2 1/2 tsp. baking powder; 1 tsp. bicarbonate of soda

Rich, fluffy and oh-so 'buttery', this vegan cornbread is perfect served alongside a hearty vegan chilli.

By The Good Housekeeping Cookery TeamUpdated: 07 December 2023

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With some clever plant-based alternatives, we've managed to create a vegan-friendly classic cornbread that is every bit as moist and moreish as the original. Perfect served fresh out of the oven and dunked into a bowl of our comforting vegan chilli.

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Yields:

16 serving(s)

Prep Time:

10 mins

Cook Time:

40 mins

Total Time:

50 mins

Cal/Serv:

153

Ingredients

125 g
dairy free spread, plus extra for greasing, we used Pure
2 1/2 Tbsp.
ground flaxseed
350 ml
oat milk alternative, we used Oatly
2 Tbsp.
lemon juice
225 g
instant/quick cook polenta
150 g
plain flour
2 Tbsp.
caster sugar
2 1/2 tsp.
baking powder
1 tsp.
bicarbonate of soda

Directions

1. Step 1Preheat oven to 200°C (180°C fan) mark 6 and grease a 20.5cm square tin. Melt vegan spread in a small pan over medium heat and set aside to cool to room temperature. Meanwhile, in a small bowl, mix the flaxseed with 5tbsp water and set aside, until thickened to a loose paste consistency. In a jug, mix oat milk with lemon juice and set aside to curdle, about 10min.
2. Step 2In large bowl mix polenta, flour, caster sugar, baking powder, bicarbonate of soda and 1tsp fine salt. Mix wet ingredients into the dry, then scrape into prepared tin.
3. Step 3Bake for 35-40min, until golden and a skewer inserted into the centre comes out clean. Cool in tin for 20min then serve just warm or at room temperature cut into squares.

To store:

Cool completely in the tin, then store in an airtight container at room temperature for up to 1 week. To serve, reheat in an oven preheat to 180°C (160 °C) mark 4 for 10min, until piping hot.