This cornbread recipe is light and moist and so, so good. Adding the chopped scallion brings a delicious mild onion flavor to the mix without overpowering it, and we highly recommend giving it a try! This cornbread recipe is delicious with a giant bowl of our chili or a simple pot of beans.
1 cup cornmeal
2 cups flour
3/4 cup sugar
1 1/2 tablespoons baking powder
1 teaspoon salt
1 1/4 cup non-dairy milk
1/2 cup of melted vegan butter
1/2 cup vegetable oil
3 vegan eggs, or other egg substitute
1/2 cup corn kernels, fresh or frozen (optional)
1/4 cup scallion, sliced (optional)
Preheat oven to 350°. Lightly grease a 9X13-inch baking pan.
Mix the egg mixture substitute and set aside.
Whisk together the flour, sugar, baking powder, and salt in a large bowl.
Combine the butter, oil, milk, and egg mixture in a medium bowl.
Add the wet mixture to the dry and mix until combined.
If using, stir in the corn kernels and scallion until incorporated into the batter.
Pour the batter into your prepared baking pan and bake for 35 to 40 minutes until golden and a toothpick inserted in the middle comes out clean or with only a few crumbs (no wet batter).
Cool for about 20 minutes in the pan before slicing into squares and serving.
Store in an airtight container and enjoy within 3 to 5 days.
