This Lemon Cranberry Vegan Cornbread is great for breakfast or as a side on your holiday table
Ok, here comes vegan Thanksgiving recipe #2.
Maybe not a Thanksgiving one per se but, Thanksgiving-ish maybe?
Either way, it’s one of my favorites. To me, cornbread is one of those things that bring back great memories. Definitely NOT something we grew up eating in Spain. Just the thought of it, however, brings a smile to my face. And I’ll tell you why…
When Ruthy decided to move here to the US years ago, I was ecstatic. You have to understand something: after I got married, I came here not really knowing anyone, except my husband and his family. It was a huge adjustment. Moving from a big city in to the suburbs. From mild Mediterranean weather to bitter cold East Coast winters. And getting used to not having my friends around...
So you can only imagine how the idea of having my sister move in with me made me feel!
Once she settled in, it didn’t take us long to come up with our own little routine. And my very favorite part of it, was our evening “ritual”.
Every night, after making dinner, cleaning up and putting my daughter down, we would sit down in front of the TV and watch our favorite shows with a cup of tea and a piece of cornbread. Yep, that simple. But we loved it. To this day, we still talk about that. Such great memories…
The thing is, we never made cornbread from scratch before. But of course, we started experimenting and came up with this vegan recipe that we thought was really good.
Hope you agree 🙂
Enjoy!
Vicky
More Corn Recipes
- Corn Salad
- Cheesy Corn Bread Crusted Black Bean Vegetarian Chili
- Vegan Creamy Corn Soup
- Dukkah, Herbes de Provence, & Cinnamon Sugar Crusted Corn
- Vegan Blueberry Corn Muffins
- Fresh Summer Corn Salsa
- Cheesy Vegan Corn Muffins
- Vegan Lemon Cranberry Cornbread
- Corn Soup with Basil and Pine Nuts
Did you like our vegan cornbread recipe?
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Lemon Cranberry Vegan Cornbread
- Total Time: 1 hour
- Yield: 16 1x
- Diet: Vegan
Description
This Lemon Cranberry Vegan Cornbread, is great for breakfast or as a side on your holiday table
Ingredients
- 4 tbsp refined coconut oil melted and slightly cooled plus extra to grease the baking dish
- 3 flax eggs (½ cup unsweetened non-dairy milk mixed with 3 tbsp flax meal)
- 1.5 cups medium grind cornmeal
- 1 cup whole wheat pastry flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 3 tbsp Maple Syrup
- 1- 6oz container vanilla non-dairy yogurt
- ½ cup seltzer water
- ½ cup dried cranberries
- Zest of 1 small lemon
Instructions
- Preheat oven to 350F. Lightly grease an 8x8 inch square baking dish
- In a small bowl, combine the plant-based milk and flax meal. Set aside
- In a large bowl, combine cornmeal, flour, baking powder, baking soda, and salt
- In a small bowl, whisk together yogurt, maple syrup, almond milk/flax mixture, and melted coconut oil. Pour into dry ingredients and mix until just combined.
- Add seltzer water, cranberries, and lemon zest and mix until well incorporated
- Pour batter into prepared dish and bake at 350F for 50-55 minutes.
- 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
Food Stories says
Had to pin this one ... Looks amazing 🙂
mayihavethatrecipe says
Thank you!! Glad you like it 🙂
Rosette Rutman says
I didn't see the amount of cornmeal - am I missing something?
Vicky & Ruth says
We are so sorry about the mistake in the cornbread recipe. We updated the recipe. You need 1.5 cups of cornmeal
saskia cardon says
it said 1.5 cups medium grind cornmeal .
Kaykay says
I dont see how much cornmeal to add, help!
Vicky & Ruth says
We are so sorry about the mistake in the cornbread recipe. We updated the recipe. You need 1.5 cups of cornmeal
Jane says
Cornmeal is not listed among the ingredients, only in the directions. How much cornmeal does this recipe require?
Vicky & Ruth says
We are so sorry about the mistake in the cornbread recipe. We updated the recipe. You need 1.5 cups of cornmeal
Judy Field says
I was just checking out the ingredients in this recipe so that I could make it tonight and noticed that the ingredients don't mention how much cornmeal to use... HELP please as I really hope to make it tonight. Thanks.
Vicky & Ruth says
We are so sorry. We updated the recipe. You need 1.5 cups of cornmeal
Joy says
Hi, with it being based on corn that’s naturally gluten free it’s a pity it uses wheat flour
Vicky & Ruth says
Hi Joy, if you would like to make this cornbread recipe gluten-free you may want to try using a 1 to 1 gluten-free flour.