The Best Gluten-free Vegan Cornbread
Serves 815 mins prep30 mins cook
The best gluten-free and vegan cornbread that's fluffy, moist, and not overly sweet. It's super easy to make with only 8 ingredients.
0 servings
What you need
Instructions
1 To make the flax eggs: mix the ground flax seeds with water, stir, and let it sit for 10 minutes or longer to thicken. 2 Add the first 4 ingredients to a large bowl. Make a well in the middle and add the flax eggs and remaining ingredients. Stir gently to evenly combine. 3 Preheat the oven to 375 F and let the batter rest in the meantime to absorb more of the moisture. 4 Grease an 8-inch cast iron skillet or baking dish with a bit of coconut oil and pour in the mixture. Place in the preheated oven and bake for 25-30 minutes until a toothpick inserted in the middle comes out clean. Let it cool for 10 minutes and enjoy! 5 Store covered at room temperature for 2-3 days or in the fridge for up to a week.View original recipe
