Terry Hope Romero
Vegan Cornbread Loaf
This cornbread is great for avocado toast or slathered with jam, or after a few days, makes perfect croutons.
April 8, 2024
The key to making cornbread croutons and stuffing is to bake it in a loaf pan like this recipe from the Show Up for Salad cookbook. The thin walls of the loaf pan will create a drier crust, resulting in the perfect consistency.
What you need:
2 cups yellow cornmeal
½ cup all-purpose flour
¼ cup sugar
1½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
2 cups unsweetened almond milk
1 tablespoon apple cider vinegar
2 tablespoons ground flaxseeds
¼ cup melted refined coconut oil
What you do:
- Preheat oven to 350 degrees and grease an 8½ x 4-inch loaf pan. In a large mixing bowl, add cornmeal, flour, sugar, baking powder, baking soda, and salt, and stir.
- In a small mixing bowl, whisk almond milk, apple cider vinegar, and flaxseeds. Set aside for 2 minutes to allow vinegar to curdle milk and flaxseeds to soak up liquid. Whisk in oil.
- Form a well in center of dry ingredients and pour in wet ingredients. Using a rubber spatula, stir just enough to moisten dry ingredients (small lumps in batter are fine). Do not overmix.
- Scoop batter into prepared pan and bake 45 minutes. Insert a sharp knife into center of loaf and when knife emerges clean, it’s done. If batter is still a little wet, bake another 10 minutes. Remove from oven, let cool in pan 10 minutes, then remove from pan and cool completely.
For more plant-based recipes like this, read:
JUMP TO ... Latest News | Recipes | Guides | Health | Shop
Here at VegNews, we live and breathe the vegan lifestyle, and only recommend products we feel make our lives amazing. Occasionally, articles may include shopping links where we might earn a small commission. In no way does this effect the editorial integrity of VegNews.
