This classic TheVegLife.com recipe was given a much needed update with new photos and instructions on 8/25/2018.

I love this cornbread! Light and fluffy…and delicious.

It is always my goal when “veganizing” a recipe to use as few substitutions as possible and to use ingredients that are easy for you to find in your local grocery or specialty store.

Microwave vegan margarine just until melted. Cool slightly and then add to the almond milk and flax egg mixtures. Whisk well to combine.

Add to the dry ingredients and mix well.

This recipe contains a flax “egg” mixture. It is 1 Tbl of ground flax seed mixed with 3 Tbl of water, allowed to sit in the refrigerator for about 15 minutes. It becomes gelatinous and works very well as an egg-replacer in most recipes. Flax seeds are widely available these days, or you can always order it on Amazon.com You won’t even know it’s in there!

You can use an 8″x8″ pan.

But this always works great in a 9″x6″ as I have done here today.

This one pairs perfectly with myvegan Agave Butter!

The 9″x6″ comes out in more of a loaf shape, which I don’t mind.

I needed some bread cubes to make a stuffing, so using a serrated knife, just cut them up. Bake at the lowest your oven will go until they are firm. About 30-45 minutes. Cool completely and then place them in a freezer-safe bag until ready to use!

If you enjoyed this recipe, WHY NOT PIN IT FOR LATER! 🙂