Vegan Bacon + Scallion Cornbread
Hello & Happy Monday!!
The last time I had corn bread was ages ago and probably at the Boston Market aka, packed with tons of sugar and the last time I ever made cornbread was well…
Typically cornbread is chock full of butter and sugar, but I wanted to explore a recipe that was sans animal products, excess sugar, and with added spice!
Truth, I was watching the cooking channel while working on things and I go the hugest craving for cornbread! Whether you enjoy this recipe in the summer, winter, or fall, with some vegan chili or soup..
You need to try this effortless recipe for vegan Scallion & Bacon Cornbread Muffins!
Why this recipe rocks:
Great for dinner or brunch
Sweet & savory
Fun to make
The bacon coconut oil is ugh-mazing with this recipe!
Eat Drink Shrink
20 minPrep Time
20 minCook Time
40 minTotal Time
- 8 slice Uptons Naturals vegan bacon
- 1 1/3 cups almond milk
- 1 teaspoon Apple cider vinegar
- 4 tbsp hot sauce
- 2 large Follow Your Hearth Vegan eggs with ice cold vegan milk
- 1 1/3 cups yellow cornmeal
- 1 1/3 cups all-purpose flour
- 1 tablespoon baking powder
- 3/4 teaspoon fine salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 sticks chilled unsalted vegan butter, cut into 1/2-inch cubes
- 5 large scallions (green onions), chopped
- 3 tbsp coconut sugar
- 1 cup shredded Follow Your Heart Vegan Cheddar
- 1 tbsp Vegan Magic bacon cooking oil or just coconut oil
- Cook the faux bacon in coconut oil in a small pan over medium heat until lightly crispy.
- In a large bowl, whisk together the almond milk and apple cider vinegar, let it stand and curdle. Add hot sauce with the Follow Your Heart eggs mixed with almond milk. Combine the cornmeal, flour, coconut sugar, baking powder, salt and pepper, whisk to combine. Throw in a food processor with the cold butter cubes.
- Pulse until the butter is cut in finely and the mixture resembles a coarse meal. Pour the dry ingredients over the almond milk mixture.
- Scatter the bacon, vegan cheese, and green onions over the batter. Using a thin, flexible spatula, fold the batter together, scraping up the liquids from the bottom each time and turning the bowl as you fold. Do not over-fold; some dry patches are fine. Using a rounded 1/3 cup of batter for each muffin, fill the paper liners.
- Bake until puffed and browning at edges, and a tester inserted into the center comes out clean, 18 to 20 minutes. Let the muffins stand 5 to 10 minutes. Twist each muffin in place to loosen the edges from the pan. Lift the muffins out onto a rack and cool.