I developed this recipe because my husband is eating a mostly plant-based diet as part of a lifestyle changed aimed at lowering blood pressure and improving overall health.
We love chili and cornbread, and, while I often make bean chili, I hadn't found a good plant-based (or vegan) cornbread. This cornbread is so good, we don't miss the eggs or butter at all! You can use a variety of flours (but my favorite combo is the whole wheat and dark rye) and any non-dairy milk you prefer (I usually have almond or oat milk at home--so that is what I use).
This recipe was adapted from the "Simple, Whole Grain Vegan Cornbread" recipe on the blog "the full helping." —corawiec52
- Prep time 20 minutes
- Cook time 40 minutes
- makes 8x8 pan
1 1/2 cups
Medium grind cornmeal
Whole wheat flour
Dark rye flour
Pure maple syrup
Unsweetened almond or oat milk
Apple cider vinegar
- Preheat oven to 350º and grease an 8x8 baking dish.
- In a medium bowl or an 8-cup measuring cup (my preferred method), combine the cornmeal, whole wheat flour, rye flour, baking soda, baking powder, and salt. Whisk to combine and set aside.
- In another medium bowl or 4-cup measuring cup, combine the canola oil, maple syrup, almond milk, and apple cider vinegar. Whisk slightly to combine and then pour the mixture into the reserved cornmeal mixture. Using a whisk or spatula, stir until just combined. Pour the mixture into the prepared baking dish and bake for 35-40 minutes or until a toothpick inserted into the center of the cornbread comes out clean.
- Cool in the pan on a wire rack for at least 20 minutes. Serve warm or at room temperature. The cornbread keeps well tightly covered in plastic wrap or in an airtight container at room temperature for 1-2 days.