Coconut Cornbread
This coconut cornbread is soft, moist, and naturally vegan—made with cornmeal, whole wheat flour, full-fat coconut milk, and flaxseed instead of eggs.
9 Servings
Ingredients
- 2 tablespoons ground flaxseed
- 1/3 cup 79 ml water
- 1 cup 155 g cornmeal
- 1 cup 125 g whole-wheat flour, spooned and leveled
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1 can 13.5 oz / 403 ml unsweetened full-fat coconut milk (approximately 1 2/3 cups)
- 1/4 cup 60 ml unsweetened dairy-free milk (such as almond, oat, or soy)
Instructions
Preheat the Oven:
- Preheat the oven to 400°F (200°C). Line an 8-inch by 8-inch glass baking dish with parchment paper or lightly grease it.
Prepare the Flaxseed Mixture:
- In a small bowl, combine the ground flaxseed with the water. Stir well and allow the mixture to sit for 5 to 10 minutes, or until it develops a gel-like consistency.
Mix Dry Ingredients:
- In a large mixing bowl, whisk together the cornmeal, whole-wheat flour, baking powder, and salt until fully combined.
Combine Wet and Dry Ingredients:
- Once the flaxseed mixture has gelled, add it to the bowl of dry ingredients along with the full can of coconut milk and the unsweetened dairy-free milk. Stir gently until the batter is just combined. Avoid overmixing.
Transfer and Bake:
- Pour the batter into the prepared baking dish and spread it evenly. Bake for 25 to 30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
Cool and Serve:
- Allow the cornbread to cool in the pan for at least 10 minutes before slicing and serving. For best texture and flavor, let it cool completely.
Notes
To prepare this recipe gluten-free, substitute the whole-wheat flour with a certified 1:1 gluten-free baking flour. Additionally, ensure that the cornmeal used is labeled gluten-free, as some brands may be processed in facilities that also handle wheat. All other ingredients are naturally gluten-free.