Description
This Lemon Cranberry Vegan Cornbread, is great for breakfast or as a side on your holiday table
Ingredients
Units
Scale
- 1 flax egg (1 tbsp ground flax seeds mixed with 3 tbsp of water) OR one beaten egg (large). See Note 2
- 1 3/4 cups all-purpose flour
- 1/3 cup medium cornmeal
- 2 1/2 tsp baking powder
- 3/4 tsp salt
- 1/2 cup refined coconut oil at room temperature or vegan butter. See note 3
- 1/4 cup grapeseed or avocado oil ( or any other neutral-tasting oil)
- 1/2 cup maple syrup, at room temperature
- 3/4 cup plain unsweetened non-dairy yogurt (see note 1)
- 1/2 cup dried cranberries
- The zest of 1 medium lemon
- 2 tbsp freshly squeezed lemon juice
Instructions
- Preheat oven to 400ºF. Lightly grease an 8x8 inch square baking pan
- In a small bowl, combine the ground flax seeds with 3 tablespoons of water to make the flax egg
- Combine the flour, cornmeal, baking powder, cranberries, and salt in a bowl. Set aside
- In a large bowl, beat the vegan butter or coconut oil, grapeseed oil, and maple syrup at medium speed until creamy, about 3 minutes.
- Add the yogurt, soaked flax seeds (or beaten egg) lemon zest, and lemon juice. Mix for a couple of minutes until well combined (the mixture will look curdled).
- Reduce the speed and add the flour mixture. Mix until just combined (do not overmix).
- Pour into the baking pan and bake at 400ºF for 35 minutes, or when a toothpick inserted in the center of the cornbread comes out clean.
- Prep Time: 10
- Cook Time: 50
- Category: Side
- Method: Baking
- Cuisine: Thanksgiving
Nutrition
- Serving Size: 1/16 square
- Calories: 133
- Sugar: 4.8
- Sodium: 245
- Fat: 4.2
- Saturated Fat: 3
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 21
- Fiber: 2
- Protein: 2.7
- Cholesterol: 0