My inspiration for this recipe stemmed from the leftover Thanksgiving cornbread mix in my pantry, and my dislike towards plain and simple cornbread. I decided to reinvent cornbread, making it both vegan and having a bit of spice and flavor. It was truly delicious and makes your kitchen smell great.
Although boxed or pre-made mixes are not great for the environment because of the extensive packaging, I acknowledge that many parents have busy schedules or just have random mixes leftover in their pantry. So, the simple way to make these mixes the most environmentally friendly as possible is to swap some of the ingredients out for vegan ones. It is important to keep in mind that some cornbread mixes do have non-Vegan ingredients in them already. Some common ingredients include animal shortening (lard) and honey powder. Mine, Fleischmann's Simply Homemade Baking Mix, had honey powder which is a controversial ingredient. Some vegans believe it is a vegan ingredient, while others don't. So, don't be too eager to serve this to vegan friends!
All the herbs I included in the recipe were from my very own garden, making the bread extra fresh and fragrant. However, dried herbs will do just fine as well.
Yield: One 8×8 Pan
1 Box of Cornbread Mix
1/3 Cup Olive Oil
1/2 Teaspoon Pepper
1/2 Teaspoon Paprika
1 Tablespoon Flaxseeds + 3 Tablespoons Water (1 Flax Egg)
2 Cloves Garlic
1 Teaspoon Herbs (Thyme + Rosemary)
2/3 Cup Dairy-free Milk
2 Tablespoons Sun-dried Tomatoes
2 Tablespoons Nutritional Yeast
Make the flax egg by stirring together the flaxseeds and water and letting it sit for at least 5 minutes.
Mince the garlic and herbs. Add to a saucepan with the olive oil, pepper, and paprika. Stir on low heat until fragrant.
In a bowl, mix the cornbread mix, oil mixture, and milk. Fold in the tomatoes and nutritional yeast.
Oil an 8×8 pan and bake at 375° for 25 minutes or until a toothpick comes out clean.
You can add any herbs you prefer, but I love thyme and rosemary.
I used coconut milk as my dairy-free milk, and it did not come out with a strong coconut flavor. Any dairy-free milk works though!
The sun-dried tomatoes I used were specifically made for bruschetta, but any canned sun-dried tomatoes will work as well.
Nutritional yeast gives a cheesy flavor without dairy, but is optional.