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
125g
dairy free spread, plus extra for greasing, we used Pure
21/2Tbsp.
ground flaxseed
350ml
oat milk alternative, we used Oatly
2Tbsp.
lemon juice
225g
instant/quick cook polenta
150g
plain flour
2Tbsp.
caster sugar
21/2tsp.
baking powder
1tsp.
bicarbonate of soda
Directions
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.
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.
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.
Per serving:
Calories: 153
Protein: 3g
Total fat: 6g
Saturates: 1g
Carbs: 21g
Total sugars: 3g
Fibre: 2g
Whether you're vegan, or just looking to cut down on meat, these are our best plant-based recipes 🥬 🥦
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
