Sometimes, you just need a thick slice of cornbread.
Not too much – not a whole pan.
Just enough to enjoy alongside your favorite soup or chili.
This, my friends, is that cornbread. Vegan cornbread for two!
I was very much raised in a cornbread-loving family. My mom made cornbread all the time, especially with chili, and we always had it with butter and maple syrup. Does it get more American than that?
Not much has changed. I still enjoy a hearty bowl of chili with a fat slice of cornbread smothered in the good stuff. Crumbly, sweet, a little sticky from the maple syrup. That’s what dreams are made of.
The problem is, I don’t like making a whole pan because someone in this house (hand raised) will eat the whole pan.
Solution? Carve it down to just two servings perfect for John and me to enjoy on chili night.
Also? Vegan. Also? 10 ingredients. Also? EASY. Party on.
Origins of Cornbread
Cornbread is a hotly debated topic and we don’t claim to be experts on its origin! But based on our research, it seems that the concept may have originated from a Native American dish called cornpone that was made with simple ingredients like cornmeal, water, and salt (source).
During the colonial era, cornmeal was an important ingredient and source of sustenance for enslaved individuals. It likely grew in popularity during these times and recipes evolved based on personal preferences and ingredient availability. It’s now popular throughout the US, but is especially associated with Southern cuisine.
The following is our plant-based version resembling what we grew up knowing cornbread to taste like!
Now, this cornbread is not health food. I’ve tried to make cornbread healthy and it comes out tasting like tar. Nope.
Cornbread should be crumbly.
It should be sweet.
It should be buttery.
It should make your mother proud.
This is that cornbread.
I’m happy to report that this cornbread is the one of my dreams. It’s:
Moist with crisp edges
& delicious slathered in butter and maple syrup (or honey).
Friends, it was love at first bite. I know you guys are going to love it, too. If you do, share it, leave a comment, or take a picture and tag it #minimalistbaker on Instagram! It’s our favorite way to see what you guys are cooking up. Cheers and happy baking!
Vegan Cornbread for 2
- 1/2 Tbsp flaxseed meal (to make flax egg)
- 1 ½ Tbsp water (to make flax egg)
- 1/2 scant cup plain unsweetened almond milk
- 1 tsp lemon juice or apple cider vinegar
- 1/4 teaspoon baking soda
- 2 Tbsp vegan butter (melted)
- 1/4 cup cane or granulated sugar (sub other sugars with varied results)
- 1 Tbsp unsweetened applesauce (or sub melted butter)
- 1 pinch sea salt
- 1/2 scant cup fine yellow cornmeal
- 1/2 scant cup unbleached all-purpose flour (I haven’t tried using GF flours yet, so test away!)
- Preheat oven to 350 degrees F (176 C) and grease two small ramekins or two muffin tins (use fewer or more ramekins/tins as needed if altering batch size).
- Prepare flax egg in a small bowl by combining flaxseed meal and water and let set for a few minutes to achieve an “eggy” texture. Measure out almond milk and add lemon juice and let curdle for a few minutes. Then add baking soda and stir once more. Set aside.
- To a mixing bowl, add melted butter and sugar and whisk vigorously to combine. Then add applesauce, flax egg, and whisk once more. Next add almond buttermilk mixture and whisk vigorously again to combine.
- Next add salt, cornmeal, and flour and stir with a spoon until just incorporated. It will look thin and somewhat lumpy. That’s what you’re going for.
- Divide batter between greased ramekins or muffin tins (it may take up to three muffin tins, but my ramekins were large enough to fit just 2 // as original recipe is written // adjust as needed if altering batch size).
- Bake for 28-35 minutes or until the edges are golden brown and a toothpick inserted into a center comes out clean.
- Let rest in the cooking dish for a few minutes before serving. I highly recommend serving these with just a touch of non-dairy butter and maple syrup or honey if not vegan.
- Will keep in an airtight container for up to a couple days. Store in the freezer to keep longer. These would go excellent with my 5 ingredient Sweet Potato Black Bean Chili.