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!
