Eosinophilic Esophagitis Friendly Vegan Cinnamon Swirl Cornbread
Total time45 min
Prep time15 min
Cook time25 min
4.7(30)
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Learn more →Ingredients
9 servings
For the flax egg
- 1 tbsp ground flaxseed
- 3 tbsp water
For the cinnamon swirl
- 3 tbsp packed brown sugar
- 1 ½ tsp ground cinnamon
- 1 tbsp vegan butter, melted
For the batter
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - ¼ cup organic cane sugar
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup plant-based milk
- 1 tbsp apple cider vinegar
- ⅓ cup vegan butter, melted
For the skillet
- 2 tbsp vegan butter
Instructions
- 1
Preheat the oven to 400°F (205°C). Stir together the ground flaxseed and 3 tbsp water in a small bowl until combined, then set aside for 5 minutes until thickened and gel-like.
- 2
In a separate small bowl, stir together the brown sugar, cinnamon, and 1 tbsp melted vegan butter until a thick paste forms. Set aside.
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