Vegan Cornbread for 2

Steps

1. Preheat oven to 350 degrees F (176 C) and grease two small ramekins (~3 inches wide x 2 inches tall) or two muffin tins (use fewer or more ramekins/tins as needed if altering batch size).

2. Prepare flax egg in a small bowl by combining flaxseed meal and water and let set for a few minutes to achieve an "eggy" texture. Measure out almond milk and add lemon juice (or vinegar) and let curdle for a few minutes. Then add baking soda and stir once more. Set aside.

3. To a mixing bowl, add melted butter and sugar and whisk vigorously to combine. Then add applesauce, flax egg, and whisk once more. Next add almond "buttermilk" mixture and whisk vigorously again to combine.

4. Next add salt, cornmeal, and flour and stir with a spoon until just incorporated. It will look thin and somewhat lumpy. That's what you're going for.

5. Divide batter between greased ramekins or muffin tins (it may take up to three muffin tins, but my ramekins were large enough to fit just 2 // as original recipe is written // adjust as needed if altering batch size).

6. Bake for 28-35 minutes or until the edges are golden brown and a toothpick inserted into a center comes out clean.

7. Let rest in the cooking dish for a few minutes before serving. I highly recommend serving these with just a touch of non-dairy butter and maple syrup or honey if not vegan.

8. Will keep in an airtight container for up to a couple days. Store in the freezer to keep longer. These would go excellent with my 5-Ingredient Sweet Potato Black Bean Chili.