Cornbread with Coconut Milk

Name: Cornbread with Coconut Milk
Prep time: 15 min
Cook time: 28 min
Total time: 43 min
Yield: 9 servings
Cuisine: American
Ingredients: 2 tbsp ground flax seed (mixed with water to create flax egg); 1/3 cup water (for flax egg); 1 cup cornmeal (155 g); 1 cup whole-wheat flour (125 g, spoon and leveled); 1 tbsp baking powder; 3/4 tsp salt; 1 can unsweetened full-fat coconut milk (13.5 oz (403 ml), about 1 2/3 cups); 1/4 cup unsweetened dairy-free milk (60 ml)

Simple, fluffy, buttery vegan cornbread made with coconut milk—no butter, oil, or added sugar needed.

43 min total9 servingsAmerican

Calories

210

Protein

Carbs

32g

Fat

Ingredients

2 tbsp ground flax seed (mixed with water to create flax egg)
1/3 cup water (for flax egg)
1 cup cornmeal (155 g)
1 cup whole-wheat flour (125 g, spoon and leveled)
1 tbsp baking powder
3/4 tsp salt
1 can unsweetened full-fat coconut milk (13.5 oz (403 ml), about 1 2/3 cups)
1/4 cup unsweetened dairy-free milk (60 ml)

Instructions

1
Preheat the oven to 400°F (392°F).
2
Mix the ground flaxseed with 1/3 cup of water and let it sit for 5–10 minutes to gel.
3
Prepare an 8-inch by 8-inch glass baking dish by lining it with parchment paper or greasing it.
4
Whisk together cornmeal, whole wheat flour, baking powder, and salt in a bowl.
5
Add the gelled flax egg to the dry ingredients along with the entire can of coconut milk and dairy-free milk. Mix everything until just combined.
6
Pour the batter into the prepared baking dish and bake for 25–30 minutes, or until a toothpick inserted in the middle comes out clean.
7
Cool completely, then store leftovers in an air-tight container in the refrigerator for 5 to 7 days.