This moist and chewy vegan cornbread goes great with soups and chilis. Everyone seems to have very strong opinions about how they like their cornbread. Some like it chewy, some cakey. Some like it sweet, some don’t. Personally I like mine a bit dense, chewy and a little sweet, since I tend to eat it with very spicy or savory foods. I love the sweetness to balance out the spice.
Many cornbread recipes, even vegan ones, are quite unhealthy. Most are loaded with oil or butter and are made with refined white and corn flours. This recipe replaces all that oil/butter with applesauce, uses a flax “egg” (ground flax seed and water mixed together) instead
of a chicken egg, and swaps out the refined grains with whole grain flours. Now your side of cornbread adds a good bit of nutrition to your meal, instead of providing a bunch of fat and empty calories.
- 1 cup medium or course cornmeal
- 1 cup whole wheat pastry flour
- 1 t baking powder
- ½ t baking soda
- l/2 t salt
- 2 T sweetener of choice (+/- depending on how sweet your like your cornbread)
- 1 T flax seeds, ground in a coffee grinder
- 3 T water
- ¾ cup plant-based milk such as almond, soy, rice, etc.
- 1 t apple cider vinegar
- ½ cup applesauce
- Preheat oven to 350 degrees. Lightly spray an 8 x 8 pan with cooking spray and set aside.
- Combine dry ingredients in a medium bowl and mix well. In a small bowl combine the ground flax seed and water and set aside. Combine milk and vinegar and set aside. Add the applesauce, flax "egg", and milk to the dry ingredients and stir to just combine.
- Pour batter into prepared pan and cook for 15-20 minutes or until a toothpick comes out clean. Do not overcook.
Try this vegan corn bread as a side to my White Chickpea Veggie Chili or your favorite soup recipe. It’s also great for breakfast or a snack with some raspberry jam spread on top.