Classic Vegan Cornbread

I mentioned in my Anaheim Chili recipe blog post that I grew up loving chili. As an adult, I eat chili over rice pretty 100% of the time now, but I grew up eating it straight out of a bowl, by itself, with multiple slices of cornbread on the side. So much so that when I first discovered people ate chili with rice…I thought it was weird. Can you imagine, the madness of people putting BEANS over RICE?!

SO, here’s a classic cornbread recipe for you that’s vegan-friendly, whole food plant based, gluten free, oil free, super tasty, and is made with just nine ingredients. You can also make it with just one bowl, and it’ll be ready to eat in under 30 minutes as long as your oven preheats in a reasonable amount of time (unlike mine!).

I’ll also argue that if you’re ready to buy a premade mix from the store on the cheap…buy these few ingredients instead and make a healthier option that’ll cost you about as much and take about as much time!

This cornbread is:

• Simple
• Sweet
• Scrumptious
• Goes great with chili or soup in the afternoon or evening as a side dish for lunch or dinner, or with jam and tea in the morning for breakfast or a snack

If you try out this recipe, please share it with me by commenting or tagging me in a photo on Instagram @plantsnotplastic. Now go bake, and enjoy!

Classic Vegan Cornbread

This is a classic cornbread recipe for you that’s vegan-friendly, whole food plant based, gluten free, oil free, super tasty, and is made with just nine ingredients. You can also make it with just one bowl (though I use two), and it’ll be ready to eat in under 30 minutes. Goes great with my Anaheim Chili or by itself with jam.

Print Recipe Pin Recipe

Prep Time 8 minutes mins

Cook Time 22 minutes mins

Total Time 30 minutes mins

Course Side Dish

Cuisine American

Servings 9 slices

Calories 141 kcal

Equipment

• Medium mixing bowl
• Blender or food processor
• 8x8 inch nonstick baking pan

Ingredients

  

• 1 cup cornmeal
• 1 cup oat flour ~10oz rolled oats, blended
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1 tsp lemon juice
• 1 cup unsweetened plant milk or sub water
• 1/3 medium Fuji apple [note #1] or similar, rough chopped
• 1/4 cup sugar [note #2]
• 1/2 cup corn

Instructions

 

• Preheat oven to 400 degrees Fahrenheit
• In medium mixing bowl, combine cornmeal, flour, baking powder and baking soda
• Combine water or non-dairy milk, apple & sugar in a blender and blend together
• Add wet ingredients to dry and mix to combine, then fold in corn
• Pour batter into baking pan and bake for 22 minutes, or until a toothpick of knife comes out clean in the center
• Let cool before removing from pan, then cut into nine even pieces and serve
• Enjoy!

Video

Notes

1. Sub 1/4 cup applesauce in place of apple
2. If you're not one for sweet cornbread, you can use less sugar, or if you want a whole food alternative, substitute equal amounts date paste w/ slightly less water or plant milk

Inspired by Dr. McDougall's cornbread recipe