Does anyone just not like cornbread? (I guess if you don’t, you didn’t click on this post, huh?) When made just right, it has the perfect crunchy outer shell while the inside is soft. I love to eat it hot out of the oven with some three bean chili. The cornbread from the bakery of our local grocery store had so many ingredients! (Two of which were egg and milk.) You can make this cornbread using ingredients you keep in your pantry. (Or that you should have in your plant based pantry! See my earlier post for those tips!) I have tried several vegan cornbread recipes and I ended up combining a few things from each to come up with what I think works best.
Recipe adapted from The Happy Herbivore
Prep time: 10 minutes
Cook time: 20 minutes
Servings: 6
Ingredients:
1 cup cornmeal
1 cup flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup almond milk
1/4 cup maple syrup
1/4 cup unsweetened applesauce
1 tablespoon cane sugar (optional)
3/4 to 1 cup fresh or frozen corn (optional)
Directions:
Preheat oven to 400Ā°F
Stir together cornmeal, flour, baking powder, and salt in a large mixing bowl.
Add almond milk, applesauce, and maple syrup and mix well.
Add the fresh or frozen corn kernels and gently mix again.
Spray a 9×9 inch baking pan well with cooking spray and pour the cornbread mixture in, evening and smoothing the top with a spatula.
If using, sprinkle the cane sugar lightly over the top, attempting to spread the sugar evenly. Or you can let a two year old help, in which case some areas might look like this…š¤·š¼āāļø
Bake in oven for 20 minutes, or until toothpick in the center comes out clean.
Serve with a delicious plant-based chili to warm up on a cold day!
The Veg Table 