An incredibly fluffy, golden edged, and perfect crumb cornbread — this is the recipe that you never knew you needed! If you’ve never tried your hand at homemade cornbread you’re going to love this recipe. Golden brown edges, sweet buttery tasting crumbs, and a fluffy center; what’s not to love? It brings a new meaning to SOUL food.

This cornbread can be made in a square baking dish, loaf pan, or (my personal favourite) cast iron skillet.

Ingredients

1 cup + 2 tbs cornmeal
1 & 1/4 cup all purpose flour
1 flax “egg” — 1 tbs ground flaxseeds + 3 tbs of water
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 cup non-dairy milk (I used soy)
1 tbs apple cider vinegar
1/2 cup + 1 tbs vegan butter
1/2 brown sugar
1 & 1/2 cup (340ml or 11oz can) corn — fresh or frozen will work

Instructions

Preheat the oven to 400°F and rub the inside of your baking dish with butter until well coated.
Prepare your flax egg by combing 1 tbs of ground flaxseed meal and 3 tbs of water. Set aside.
Prepare your “buttermilk” by combing the non-dairy milk with the apple cider vinegar. Stir then set aside.
Sift your all-purpose flour in a mixing bowl then add in the cornmeal, along with the baking soda, baking powder, and salt. Mix until well combined.
Melt the vegan butter in a pot on the stove and then add the brown sugar and whisk over low heat until the sugar has dissolved.
Once the sugar has dissolved combine it with the “buttermilk” mixture and stir until combined then add it into the dry ingredients, along with the flax egg. Mix with a large wooden spoon or a hand whisk until the lumps have been removed.
Add the corn and fold it into the cornbread mixture.
Pour the mixture into your prepared baking dish.
Bake for 25mins. — A toothpick or knife should be able to be inserted inside the middle with little to no crumb left behind.
While the cornbread is still hot take a tablespoon of butter and rub it over the entire top of the cornbread to add extra shine and flavourful buttery goodness. Allow to cool for 10mins and then serve.