Print
Two Vegan Cornbread Muffins in ramekins to be served with chili
4.88 from 57 votes

Vegan Cornbread for 2

Crumbly, perfect vegan cornbread that requires just 10 ingredients and less than 45 minutes. A classic, crumbly sweet cornbread perfect for just two! Easily multiplied for more servings.
Author: Minimalist Baker
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 2
Category: Side, Snack
Cuisine: Southern-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 2 Days

Ingredients

  • 1 small flax egg (1/2 Tbsp flaxseed meal + 1 1/2 Tbsp water as original recipe is written)
  • 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!)

Instructions

  1. 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).

  2. 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.

  3. 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.
  4. 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.
  5. 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).

  6. Bake for 28-35 minutes or until the edges are golden brown and a toothpick inserted into a center comes out clean.
  7. 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.
  8. 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.

Notes

*Adapted from All Recipes.
*To make a full-size version of this recipe, check out my Perfect Vegan Cornbread.
*Nutrition information is a rough estimate.

Nutrition Per Serving (1 of 2)