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Plant-Based, Vegan Cornbread
This gluten-free, whole-grain cornbread starts with a vegan “buttermilk”. This gives subtle tang to the finished loaf. Also, whole corn kernels are baked into the bread for authentic flavor.
Inspired by a traditional recipe from Chef Cat Cora, you will love this delicious, plant-based version. Naturally sweetened with whole foods and oil-free, it’s packed with nutrition.
Enjoy this plant-based recipe as a great compliment to Hearty Lentil Chili over White Poblano Chili, or slathered with 5-Ingredient Guacamole.
- Medium
- Servings: 8
- Ready In: 45 minutes
- Yield: 1 (8×8-inch) square pan
Chef Katie’s Plant-Based Vegan Baking Tips:
Nut Allergies: For nut allergies, swap out the almond milk for another plant-based milk like soy, rice, or hempseed. Just be sure to use plain, unsweetened milk for this recipe.
Bread Storage Tip: The best way to store bread is tightly wrapped in foil, then sealed in a plastic bag, in the freezer. You want to eliminate as much air and moisture as possible, as these cause both mold and stale bread.
Oat Flour Tip: Oat flour is naturally gluten-free and has a nutty flavor with light texture. It can be used as a replacement for white flour in much of your vegan baking. Just be sure to substitute by weight, not by volume. A small, digital scale can help with this.
Weigh your Ingredients:For consistent results, use a digital kitchen scale for precise measuring. This small investment will save you time from fooling with measuring cups. It will also help make you a better baker.
Sift the Dry: It’s always important to sift together the dry ingredients for a lighter, fluffier batter. If you don’t have a sifter, use a whisk to combine the dry ingredients and add some air into the flour mix.
No Refined Sugars or Syrups:I’m on a mission to avoid using sugar, maple syrup, and other refined sweeteners. These ingredients leave you feeling hungry and can spike a sweet-tooth craving that pushes you to overeat. For this recipe, whole foods, natural sweetness comes from unsweetened applesauce and sweet corn.
Watch this Video to Learn More about Plant-Based Cooking:
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Southern Style Vegan Cornbread – Oil-Free, Whole Grain Recipe
This gluten-free, whole-grain cornbread starts with a vegan "buttermilk". This gives subtle tang to the finished loaf. Also, whole corn kernels are baked into the bread for authentic flavor. Inspired by a traditional recipe from Chef Cat Cora, you will love this delicious, plant-based version. Naturally sweetened with whole foods and oil-free, it's packed with nutrition.
Enjoy this plant-based recipe as a great compliment to Hearty Lentil Chili over White Poblano Chili, or slathered with 5-Ingredient Guacamole.
Course Bread, Side Dish, Snack
Cuisine American, Dairy-Free, Oil-Free, Plant-Based, Southern, Vegan, Vegetarian
Keyword buttermilk, Cat Cora, corn, gmo, healthy, oil-free, organic, plant-based, southern sweet, traditional, wfpb, whole foods diet
Total Time 45 minutes minutes
Servings 8
Calories 120kcal
Ingredients
- 1 cup plain unsweetened almond milk (8 ounces)
- 2 tablespoons white vinegar 1 ounce
- 2 tablespoons ground flax meal 13 g
- 6 tablespoons warm water 3 ounces
- 3/4 cup oat flour 90 g
- 3/4 cup cornmeal 115 g
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup unsweetened applesauce 57 g
- 1/2 cup frozen corn kernels thawed
Instructions
Preheat the oven to 425Line an 8×8-inch square pan with parchment.
Make the Vegan Buttermilk: Combine the almond milk with the vinegar in a small bowl. Set aside for 5-10 minutes to let the almond milk curdle slightly.
Make the Vegan Flax “Egg”: Combine the ground flax meal and warm water in a small dish. Set aside for 5 minutes, until gooey and “egg-like”.
To make the Southern Style Vegan Cornbread: Working over a large bowl, sift together the dry ingredients: oat flour, cornmeal, baking powder, baking soda, and salt. Add the vegan buttermilk, flax “egg”, and unsweetened applesauce and whisk to combine. It's okay if you have a few lumps. Add the corn kernels and stir to combine.
Pour the batter into the pre-lined baking pan. Bake until the cornbread just begins to brown and it pass the clean-toothpick test, about 28 – 33 minutes.
Let cool 10 minutes before slicing.
Enjoy with Hearty Lentil Chili , White Poblano Chili, or slathered with 5-Ingredient Guacamole.
Nutrition Facts
| Nutrition Facts | |
|---|---|
| Servings 8.0 | |
| Amount Per Serving | |
| calories 120 | |
| % Daily Value * | |
| Total Fat 3 g | 4 % |
| Saturated Fat 0 g | 1 % |
| Monounsaturated Fat 1 g | |
| Polyunsaturated Fat 1 g | |
| Trans Fat 0 g | |
| Cholesterol 0 mg | 0 % |
| Sodium 293 mg | 12 % |
| Potassium 82 mg | 2 % |
| Total Carbohydrate 21 g | 7 % |
| Dietary Fiber 3 g | 12 % |
| Sugars 1 g | |
| Protein 4 g | 8 % |
| Vitamin A | 1 % |
| Vitamin C | 1 % |
| Calcium | 2 % |
| Iron | 7 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Shopping and Gear List
- PALMETTO FARMS Stone Ground Yellow Corn Meal, 32 OZ
- Arrowhead Mills Flour Oat Organic, 16 oz
- Bob’s Red Mill Pastry Flour Whole Wheat – 5 lb
- Bob’s Red Mill Organic Golden Flaxseed Meal, 16 oz
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