Ingredients
-2 boxes of vegetarian Jiffy mix (it’s vegan if you use vegan egg and milk!)
-1 whole can of cream corn (no actual cream in it despite the name and it adds moisture to the cornbread)
-2 flax eggs (2 tbsp flax meal and 6 tbsp warm water, chill in fridge for 30-60 minutes to congeal)
-dash of black pepper
-eye ball some plant milk til it gets the right consistency. the corn subs out some of the milk
Mix the box mix, cream corn, and flax egg together first before adding the milk so you know what consistency you’re working with. Once it looks right, add the black pepper and put in a greased 9×9. Top with some vegan cheese for a lil razzle dazzle. It takes longer than the box says to bake. About 35 minutes. A knife won’t come out completely clean because of the cream corn. As long as it’s not jiggly in the middle and it’s golden brown, it’s done!
We had it with some pulled pork jackfruit
