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Plant Based Cornbread
Cornbread baked in my old iron skillet (lined with parchment paper) is perfect for enjoying with a bowl of chili, a plate of comfort food, and even as a component of cornbread dressing. Without the butter, eggs, and fat it will never taste like "grandma's cornbread", but it will still satisfy that part of you who craves cornbread.
CategoryBread, Plant-Based Recipes, Side Dishes, Vegan
Total Time30 min
DifficultyEasy
Yields8 servings
Recipe Ingredients
First of all, check if you have all the necessary ingredients for this recipe. Pay attention to the quantities!
- 3 tbsp unsweetened applesauce
- 2 tbsp smooth almond butter (from the bulk section at Central Market)
- 1 tbsp pure maple syrup
- 4 tbsp aquafaba (liquid from canned chickpeas)
- 1 cup soy milk mixed with 1 tablespoon white vinegar
- ½ tsp baking soda
- 1 cup medium grind cornmeal
- 1 cup whole wheat pastry flour
- ½ tsp salt
- ½ cup frozen or fresh corn
Recipe Instructions
Next, follow the steps to finalize your dish and finally be able to enjoy it!
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Preheat oven to 375 degrees. Mix applesauce, almond butter, maple syrup, aquafaba and soy milk/vinegar mixture together in a small bowl. In another bowl, mix together the cornmeal, flour, baking soda and salt. Combine the wet and dry ingredients and mix gently, until incorporated. Do not overmix. Line a cast iron skillet with parchment paper. Add the batter. Bake in a 375 degree oven for 20 minutes. Cornbread is done when a toothpick inserted in the middle comes out clean.