Whole Food, Plant-Based Cornbread
Cornbread pairs beautifully with soup or chili, and it makes for a delightful breakfast option when spread with apple butter. Applesauce serves as a wonderful replacement for eggs and oil in baking, all while maintaining a neutral taste that seamlessly blends into the final dish.
Prep: 10 mins
Cook: 35 mins
Yield: 6 servings
Adapted from Better Than Vegan by Chef Del (BenBella Books, 2013).
Ingredients
Ingredients
- 1½ cups whole-wheat pastry flour
- 1½ cups cornmeal
- 4 tsp baking powder
- ½ tsp sea salt
- 2 Tbsp maple syrup
- ½ cup unsweetened applesauce
- 2 cups unsweetened plant-based milk
Instructions
Instructions
- 1. Preheat the oven to 350 degrees F.
- 2. In a medium bowl, combine the flour, cornmeal, baking powder, and salt.
- 3. Make a well in the center of the flour mixture by scooping the flour to the side of the bowl with a spoon. Then add the maple syrup, applesauce, and plant milk to the well. Gently fold the liquid mixture into the flour mixture.
- 4. Spoon the batter into an 8×8-inch nonstick baking dish. Bake for 30 to 35 minutes until a toothpick inserted in the center of the pan comes out clean.
- 5. Let cool before serving.
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