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
125 g dairy free spread, plus extra for greasing, we used Pure
2 1/2 Tbsp. ground flaxseed
350 ml oat milk alternative, we used Oatly
2 Tbsp. lemon juice
225 g instant/quick cook polenta
150 g plain flour
2 Tbsp. caster sugar
2 1/2 tsp. baking powder
1 tsp. 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 🥬 🥦
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
