Homemade plant-based cornbread that is deliciously soft on the inside and crispy on the outside. In addition to organic corn meal, this recipe is made using whole wheat flour, no oil, and no refined sugar. This cornbread goes great alongside soups and chili for perfect warm comfort food on cool autumn and winter nights.
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As the seasons change and temperatures drop, nothing is better for dinner than nice warm soups and chili. However, chili is not quite complete without a slice of homemade cornbread. I love chili, especially this lentil pumpkin and butternut squash chili or my ‘meaty’ cauliflower and black bean chili.
This plant-based cornbread is soft on the inside and crispy on the outside. It has a delicious, buttery flavor without any butter or oil. It is also made using whole wheat flour and no refined sugar, making it perfectly healthy and guilt-free. So next time you make soup or chili, don’t forget to complete the meal with cornbread made from scratch.
Try These Other Plant-Based & Oil-Free Breads
Much like other quick breads, such as these breakfast breads, it is very important to not over stir. This will result in a denser bread.
Baking cornbread in a cast iron skillet perfectly crisps the edges of the bread. Simply lightly cover in coconut oil or use parchment paper before pouring the batter into the skillet.
If you try this plant-based cornbread recipe, or any other recipes, make sure to to use #pureandplantbased and tag us @pureandplantbased on Instagram or Facebook!
The BEST Plant-Based Cornbread
Homemade plant-based corn bread that is deliciously soft on the inside and crispy on the outside. In addition to organic corn meal, this recipe is made using whole wheat flour, no oil, and no refined sugar. This cornbread goes great alongside soups and chili for perfect warm comfort food on cool autumn and winter nights.
Ingredients
- 1 cup whole wheat pastry flour
- 1 cup organic corn meal
- 1 tbs baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- 2 flax eggs
- 1 cup almond milk
- 2 tbs apple cider vinegar
- 1/2 cup applesauce
- 1/2 cup water
- 1/2 cup chopped pickled jalapeño
Instructions
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Preheat oven to 400° F. Lightly cover cast iron skillet in coconut oil or use parchment paper.
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Using warm to hot water, create flax eggs. Set aside.
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In a separate bowl or glass measuring cup, mix together almond milk and apple cider vinegar. Set aside.
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In a mixing bowl, combine whole wheat pastry flour, corn meal, baking powder, baking soda, and salt. Add pickled jalapeños and mix.
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In a large bowl, combine, almond milk mixture, flax eggs, water, and apple sauce. Mix until well combined.
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Add dry ingredients to the wet and mix until just combined, being careful to not over mix.
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Pour mixture into cast iron skillet. Bake in the oven for around 30 minutes or until the cornbread is golden and is pulling away from the edges of the skillet.
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Once the cornbread is finished, let cool, slice and serve as a side with chili!
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These turned out really lovely, though I cooked mine in a muffin pan with liners. They only need 20-25 minutes with this method. I was trying to avoid it, but I think it’s necessary to lightly oil your muffin tin or liners because the outer edge of the muffins were pulled off with liners.
I made this today, but it is definitely missing a little sweetner. The applesauce didn’t do it. Other than that, the texture is good.
I follows the recipe pretty closely, with a few changes. I added a little extra maple syrup. I used farm fresh eggs (too lazy to make flax seeds eggs). I added some chili powder and anchor chili powder and extra jalapenos. Next time I will use a little less salt.
This is REALLY GOOD!!! It’s way better than I anticipated. I think next time I’ll add some diced onion and maybe corn.
How much water for the 2 flax eggs? Is the 1/2 cup water for that, or not?
No, that is separate! To make one flax egg, use 1 tbs of ground flax and 3 tbs of water. So for this recipe, you’ll need 6 tbs of water for the flax egg.
I’ve used your cornbread recipe twice and it does not disappoint! It’s delicious, turns out perfect every time and goes well with my beans and black eyed peas. Happy New Year!
Hi Rebecca!
I am so glad you liked the recipe!! It definitely pairs perfectly with a bowl of beans. Happy New Year to you as well!! 🙂
– Alexis
Cornbread looks delicious! Was wondering if I could replace the whole wheat flour with Pamela’s gluten free flour?
Thanks,
Gena
Hi Gena!
I have never tried this recipe with gf flour, but I definitely think it would work. It may alter the texture or turn out a bit denser. Let me know if you try it.
– Alexis
Just made this. Definitely yummy. We doubled all the seasoning and it still benefited from some extra hot sauce. Served it with corn muffins. Great dinner.
Hi! I’m Danica and I also have a passion for health, wellness, and nutrition! I am only 13 but I am wondering what job you are trying to get? The cornbread is in the oven and smells amazing 😉!
Hi Danica!
That is so cool!! I was about 13 when I first became interested in health and nutrition. I am currently pursuing my degree in nutritional sciences and dietetics and hope to work in the field of nutrition. Though, I am not sure exactly what job I hope to one day have, I know that I would love to have my own business doing something to help others with nutrition, health and wellness.
Hope you loved the cornbread as much as I do! Feel free to email or dm me on instagram, @pureandplantbased, if you ever have any questions!
-Alexis
I would love to have all of these recipes somehow. Can you tell me where to join pure and plant-based recipes?
Hi Guin!
The best way to stay up to date with all of my recipes who be to join my email list and like my facebook page! I post all new recipes on there and even have an exclusive group you can join.
Here is the link to my FB page. https://www.facebook.com/pureandplantbased
– Alexis
This is a great recipe. Can the ww flour be swapped for some gluten free flower like brown rice or oat flour?
Hi Janet!
I have never tried making this recipe gluten free. I would suggest using a gluten free flour substitute over brown rice flour. You may be able to use oat flour, but I’ve never tried it. However, with any other flour the texture or taste may be different. If you do make it GF, let me know what you used and how it turned out!
-Alexis