This easy vegan cornbread tastes just as delicious as a traditional recipe. Not only is the recipe vegan, but it's also an oil free batter and made with whole wheat flour! The results are a flavorful, moist cornbread that is ready in less than 30 minutes!
To make the cornbread: Preheat the oven to 400 degrees F. If using a cast iron pan, place in the oven with 1- 2 teaspoons oil to preheat heat.
Combine the milk and vinegar in a bowl and let it sit while you combine the remaining ingredients. Add the 2 tablespoons of flax to ½ cup of water and let it sit for at least five minutes.
Place the cornmeal, flour, sugar, salt and baking powder in a bowl. Add the jalapenos, corn kernels and applesauce. When ready add the flax egg and milk mixture.
Mix to combine all the ingredients. Place the cornbread batter in an oiled 9 x 9 inch baking dish or equivalent.
Bake in an oven for 20 minutes or until a toothpick or fork comes out clean.
Remove from the oven. Serve up warm or room temperature.
Notes
Tips for BEST Results:Cook the cornbread in a cast iron skillet. This adds a nice crispy crust the cornbread, but you can skip if you prefer to keep it 100% oil free. Just be sure to spray your baking pan with oil or baking spray first.Preheat the oven as well as the baking pan for the cornbread. Add the oil and heat until it is just about smoking before adding the batter to the pan. A preheated oven ensures that the cornbread cooks quickly and also activates the baking powder quickly so you get enough rise in your cornbread.Use a toothpick, skewer or fork to test the cornbread for doneness in the middle of the pan. When the cornbread is ready, it should come out clean.Cut up the jalapenos into small tiny diced piecesso no one gets a giant chunk of jalapeno in a bite.