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.
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
- Sub 1/4 cup applesauce in place of apple
- 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