This vegan cornbread is moist and nutty with a delicate cinnamon flavor. It pairs nicely with a vegetarian chili or baked beans.
2 tablespoons ground flaxseed mixed with 6 tablespoons of water
1 cup finely ground cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon cinnamon (If you want a stronger cinnamon flavor use 2 tsps!)
1/4 cup maple syrup
1 cup butternut squash puree (fresh or canned)
1/3 cup olive oil (plus a little extra to grease the pan)
1/3 cup vegan milk (soy, almond, or cashew work very nicely)
1/2 cup finely chopped walnuts
Preheat oven to 400° F.
Grease a 1.5-quart loaf pan with olive oil.
Mix together cornmeal, flour, baking powder, salt, and cinnamon.
Combine maple syrup, butternut squash, olive oil, and a vegan milk option (examples: almond milk, coconut milk, or hemp milk). Mix well.
Once the flaxseed mixture has thickened, add it to the wet ingredients.
Mix the dry ingredients into the wet ingredients one cup at a time and thoroughly.
Mix the walnuts into the batter.
Pour the batter into the greased pan.
Bake for 30-35 minutes. Do a toothpick test to make sure the loaf is cooked thoroughly.
Let the loaf cool at least 15 minutes before slicing it. The loaf should slide out very smoothly.