Who has the time or energy to make cornbread from scratch??

No worries... This recipe is quick and easy-to-make.

The vegan substitutions are: a ripe banana instead of egg, and coconut milk instead of cow milk.

(The original recipe called for 1/2 cup of CANOLA OIL, but I made this with just 4 TBS (= 1/4 cup) of coconut oil and it turned out great!)

Let's get started!

You'll need these:

... plus a ripe banana, a large mixing bowl, a fork, and an 8x8 baking dish. Oh, and an oven. You won't get far without one of those.

Preheat your oven to 350 degrees.

In a large mixing bowl, add

4 TBS of ORGANIC VIRGIN COCONUT OIL
AND
3/4 cup SO DELICIOUS UNSWEETENED VANILLA COCONUT MILK

While you have the coconut oil out, go ahead and lightly grease an 8x8 baking dish for later.

Add a VERY RIPE BANANA, mash it up and stir with a fork

Keep stirring and slowly add TRADER JOE'S CORNBREAD MIX

The great thing about TJ's mix is the extra kernels of corn! :)

Pour into a greased 8x8 baking dish.

and BAKE for about 35-40 minutes.
35 minutes worked great for me. If you insert a toothpick, it should come out clean.

Yummy... (It smelled so good I dug in before I remembered to take a picture!)

And in case you care...

Original box ingredients:

yes... I see the "made on equipment shared with milk, eggs"... and we don't know whether or not the sugar is vegan, but hey.. you can only control so much.

Original box instructions:

Original Nutrition info:

Coconut Oil Nutrition Info:

Coconut Milk:

If you get a chance to make this, please post a picture of your cornbread in the comments! :)

If you assume 9 servings, each would be about 240 calories with 6.6g fat (5.6g of which is saturated).
Next time I may try using canola oil to see if it's as tasty.

DELICIOUS VEGANIZED CORNBREAD using a TRADER JOE'S mix with some easy substitutions