Vegan Jiffy Cornbread
This easy vegan Jiffy cornbread is a go-to favorite because it's so easy to make. Once you have the right egg substitutes, this recipe is a breeze!
Servings 12
Calories 235kcal
Equipment
Ingredients
- 17 oz Jiffy corn muffin mix (2 boxes)
- ⅔ cup plant-based milk
- 2 flax eggs
- ⅓ cup vegetable oil substitute melted vegan butter or applesauce
Instructions
- Preheat oven to 400°F/200°C. Spray an 8x8" pan with vegetable spray.
- Combine the corn muffin mix, plant-based milk, flax egg, and vegetable oil in a bowl. Stir to combine.
- Pour batter into prepared pan and bake for 20 to 25 minutes, until the cornbread is golden on top.
- Serve warm. Place in a sealed container and refrigerate any unused portions. It should last 4 - 5 days in a the fridge; up to a month in the freezer.
Notes
I specify to use plain plant-based milk, but there have been times when all I had was vanilla-flavored milk and this recipe still came out tasting fine.
If you're using a muffin pan, reduce cooking time to approximately 18 minutes.
Egg Substitutes
- Chia egg
- Vegan plain yogurt — 1/4 cup of yogurt can substitute for one egg.
- Tofu — You can whip tofu in a blender or food processor and use it as an egg substitute. The same ratio works here, roughy 1/4 cup of whipped tofu can be used for one egg.
- Aquafaba — Use 3 tablespoons of liquid from a can of chickpeas (referred to as aquafaba) as a substitute for one egg.
Nutrition
Calories: 235kcal | Carbohydrates: 29g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 1mg | Sodium: 334mg | Potassium: 75mg | Fiber: 3g | Sugar: 8g | Vitamin A: 74IU | Vitamin C: 0.05mg | Calcium: 44mg | Iron: 1mg