Cornbread is a staple side dish for a lot of families. However, diet restrictions can prevent some people from enjoying the flavorful bread. Thankfully, cornbread is a simple dish to alter if you need to!
This cornbread recipe uses no animal products, so those with vegan dietary restrictions can enjoy this bread without worry.
Since vegans do not eat anything that comes from an animal, certain ingredients cannot be used. These ingredients include eggs, butter, cow’s milk, and even honey.
This recipe replaces those ingredients with substitutes that keep the recipe animal product free.
A moist bread that is dense in texture but not overly sweet, this cornbread can be enjoyed as the traditional chili side dish or even as a breakfast bread.
Simply adjust the amount of maple syrup in this recipe if you are looking for more of a sweet bread to enjoy for breakfast.
This cornbread is also a healthier alternative to a traditional cornbread due to it’s lack of butter, vegetable oils or processed sugar.
Instead, this recipe offers healthier replacements such as coconut oil and maple syrup, but don’t worry about these substitutions ruining the bread. In fact, they boost not only the flavor of the cake, but the health benefits as well!
Benefits of Coconut Oil:
- improves metabolism
- rich in antioxidants
- contains natural microbial and antibacterial agents
- improves cholesterol levels
Benefits of Maple Syrup:
- contains 54 different antioxidants
- contains manganese and zinc
- helps battle inflammation and inflammatory diseases such as Alzheimer’s
- is loaded with polyphenols, plant-based compounds that work as antioxidants and fight cancer
Vegan Cornbread
Makes 9 squares
- 1 cup all purpose flour
- 2 cups cornmeal
- 1/2 teaspoon sea salt
- 2 teaspoon baking powder
- 2 cups almond milk
- 1/4 cup maple syrup
- 2 teaspoon apple cider vinegar
- 1/3 cup coconut oil
In a bowl, combine the almond milk and apple cider vinegar. If you do not have apple cider vinegar, lemon juice will also work! Let the mixture set roughly 5 to 10 minutes.
In another bowl combine the flour, cornmeal, sea salt and baking powder. Slowly whisk the melted coconut oil and maple syrup into the almond milk mixture until it becomes foamy and bubbly.
Mix the wet ingredients into the dry ingredients until everything is combined. Using a spatula, transfer the batter into a greased 8×8 glass baking dish. Bake at 350 degrees for 30 to 35 minutes.
Tips and Tricks:
- The batter will be thicker than a pancake batter or a pre-packaged cornbread batter. Don’t worry about it! Just use a spatula to scrape all the batter into the glass baking dish.
- If you are not using a glass baking dish then set your oven to 375 degrees.
- You can use a round 8 inch baking dish if you prefer triangle slices, but the pieces will be thinner.
- If you prefer a sweeter cornbread, increase the maple syrup by one to two tablespoons, depending on preference.
Corn is one of the most highly produced GMO (genetically modified) crops today. Be sure when you are purchasing your cornmeal to look for “organic” labels so that you are not getting GMO produced cornmeal.
The cost difference isn’t much and it’s worth it to not be ingesting GMO corn.
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