Vegan Creole Cornbread

Southern fall flavors are the talk of the town and we couldn’t talk about holiday recipes without our all-time favorite, The Cornbread! Made with love and nutrition this vegan creole cornbread is going to give anyone a run for their money because it IS just that good.

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Course: Side Dish

Cuisine: American

Keyword: vegan creole cornbread

Prep Time: 20

Cook Time: 40

Servings: servings

Calories: 320kcal

Equipment

1 Lodge Cast Iron Griddle

Ingredients

Wet Ingredients

1/3 cup vegan butter melted
1 1/2 cups vegan almond milk
2 tablespoons ground flaxseeds

Sauteed Vegetables

1 tablespoon olive oil
1/2 cup onion finely chopped
1 green onion chopped
1/2 cup red bell pepper diced
1/2 cup corn kernels
1 1/2 teaspoon Creole seasoning divided

Dry Ingredients

1 cup yellow cornmeal
1 cup oat flour
1/2 cup almond flour
1 tablespoon baking powder
1/4 teaspoon Cayenne pepper
1/2 cup vegan cheese shreds

Instructions

Preheat oven to 375 degrees. Prepare an 8-inch cast-iron skillet with cooking spray and set it aside.
Combine vegan butter, almond milk, and ground flaxseed in a bowl and set aside.
Heat oil in a large skillet over medium-high heat, add onion, and cook until soft, about 2 minutes. Stir in green onion, bell pepper, corn, and 1/2 teaspoon Creole seasoning, and cook until fragrant, about 1 minute. Remove from heat, set aside.
Mix cornmeal, oat flour, almond flour, baking powder, and the remaining 1 teaspoon Creole seasoning in a large bowl and set aside.
Combine vegan butter, almond milk, and ground flaxseed in another bowl. Stir into the almond flour mix. Fold in the sautéed vegetables and cheese.
Heat the cast-iron skillet in the oven for 10 minutes.
Add the batter and bake for 40 minutes

Nutrition