Vegan Cornbread
Soft, moist vegan cornbread studded with sweet corn, red bell pepper and spring onion, with a gentle kick of cayenne and red pepper flakes. Everything comes together in two bowls and bakes in about 20 minutes, so it's on the table in half an hour.
Ingredients
- 1 cup cornmeal
- 1 cup flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 1 tsp brown sugar
- 1 cup milk non-dairy or dairy
- 1 Tbsp apple cider vinegar
- 5 Tbsp psyllium husks or replace with 1 egg, beaten
- 1 cup sweet corn canned, drained
- 4 Tbsp butter non-dairy or dairy, melted
- 3 Tbsp red bell pepper chopped
- 2 Tbsp spring onion chopped
- 1 tsp red pepper flakes
- ½ tsp cayenne pepper
- 2 Tbsp cheese non-dairy or dairy, shredded
Instructions
- Preheat the oven to 200°C (400°F) and line a baking dish with baking paper.
- Combine the cornmeal, flour, baking powder, baking soda, salt, brown sugar, red pepper flakes and cayenne pepper in a large mixing bowl.
- In another bowl, whisk together the non-dairy milk, apple cider vinegar and psyllium husks and let them sit for a minute to thicken, then stir in the sweet corn, red bell pepper, spring onion, cheese and melted vegan butter.
- Stir the wet ingredients into the dry ingredients until just combined - don't overmix, or the cornbread will turn out tough.
- Pour the batter into the prepared baking dish and smooth the top.
- Bake for about 20 minutes, or until lightly golden on top and a toothpick inserted in the centre comes out clean. Let it cool slightly before slicing.
Notes
Give the psyllium husks a minute to gel in the wet mix before you combine the two bowls, and stir only until the batter comes together - overmixing is what makes cornbread tough. Serve warm alongside chili, soup or a stew. Leftovers keep in an airtight container at room temperature for up to 3 days, or slice and freeze for up to 3 months; warm briefly in the oven to bring back the soft crumb.