Having bread on hand is such a comfort—especially when you didn’t have to make an extra trip to the store for this or that last ingredient. So while the vegan-ness of this cornbread may require those who bake veg less regularly to stop for, say, the flaxseed or almond milk, those items could easily be swapped for regular eggs or dairy milk—it’s your kitchen, your choice. I prefer the former, but I don’t hate. Please excuse the hippie nature of this statement, though, and buy grass-fed + free range if you do go the animal route.
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