Everyday cooking
Vegan Cornbread
How to make cornbread from scratch at home?! Here's the most EPIC Vegan Cornbread made with your favourite Epic Cheddar Flavour block.
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![Cooktime]()
Cooking time35 minutes![Preptime]()
Prep time20 minutes![Difficulty]()
DifficultyMedium![Servings]()
Servings4 portions
- 2 packs Violife Epic Cheddar Flavour, grated
- 3 batches flax egg (1 ½ Tbsp flaxseed + 4 Tbsp water)
- 390 ml unsweetened plain almond milk
- 2 tsp lemon juice
- 1 tsp baking soda
- 148 g coconut butter
- 200 g organic cane sugar
- 60 g unsweetened applesauce
- 200 g fine yellow cornmeal
- 220 g all-purpose flour
- 1 tsp sea salt
- Jalapenos, to serve
- Preheat oven to 170°C and grease an 25x12 baking dish.
- Prepare flax egg in a small bowl and let set for a few minutes. In a bowl mix the almond milk with lemon juice and let curdle. Add baking soda and set aside.
- In a large mixing bowl, add coconut butter and sugar and whisk. Then add applesauce, flax egg, and whisk once more. Next add almond milk mixture and whisk vigorously again to combine.
- Next add salt, cornmeal, flour, 2/3 of the grated Violife Epic Cheddar Flavour block and stir with a spoon until incorporated.
- Add batter to lined baking dish, sprinkling with the remaining Violife and bake for 35 minutes.
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