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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.
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Prep Time 8 minutes
Cook Time 22 minutes
Total Time 30 minutes
Servings: 9 slices
Course: Side Dish
Cuisine: American
Calories: 141
Ingredients Equipment Method Video Notes

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

Equipment

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

Method
 

  1. Preheat oven to 400 degrees Fahrenheit
  2. In medium mixing bowl, combine cornmeal, flour, baking powder and baking soda
  3. Combine water or non-dairy milk, apple & sugar in a blender and blend together
  4. Add wet ingredients to dry and mix to combine, then fold in corn
  5. Pour batter into baking pan and bake for 22 minutes, or until a toothpick of knife comes out clean in the center
  6. Let cool before removing from pan, then cut into nine even pieces and serve
  7. 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