Healthy Vegan Cornbread! Eating this cozy cornbread is like having a guilt-free party in your mouth with every wholesome bite.

Bursting with sweet corn goodness and tender crumb, this Healthy Vegan Cornbread is a plant-based twist on a classic favorite that’s a must-try for seasoned vegans and food enthusiasts alike. This delightful and nourishing cornbread is as good for the soul as it is for the taste buds!

Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients.

Hi there, Ameera here!

You simply must experience the delightful sensation of sinking your teeth into this irresistibly fluffy, yet hearty cornbread.

As an added bonus, this plant based recipe ensures that anyone can effortlessly whip up this simple, healthy goodness. It’s sure to be a new staple in your family’s repertoire of beloved dishes.

Don’t miss the chance to indulge in this guilt-free cornbread—it’s a must-try that will undoubtedly leave you craving more!

This wholesome cornbread’s versatility shines as it pairs perfectly with a range of dishes, especially chili and other savory favorites. Its soft texture and subtle sweetness provide a delightful contrast that complements robust flavors, making it an ideal accompaniment to soups, stews, and barbecued dishes.

Whether enjoyed at a cozy family dinner or a festive gathering, this cornbread adds a touch of homemade goodness to any meal.

Tips for Success:

• Flavor Profile: This is a healthy twist on a classic cornbread. Lightly sweetened, tender and full of healthy, wholesome ingredients.
• Sweetness: This cornbread is lightly sweet using both maple sugar and maple syrup.
• Maple Sugar Substitutions: Feel free to substitute the maple sugar with your favorite dry sugar.
• Whole Wheat Pastry Flour: Whole Wheat flour has a slightly denser texture and has a more pronounced wheat flavor than white flour.
• Whole Wheat Pastry Flour is WFPB: Whole Wheat Pastry Flour is a whole grain flour. It is made from 100% stone ground soft spring wheat It is Whole Food Plant Based as it is made from 100% soft spring wheat berries. It has a lighter texture.
• Whole Wheat Flour: You can also use whole wheat flour in this recipe. The cookies will have a denser texture and have a more pronounced wheat flavor.
• Measuring Flour: Spoon the flour into the measuring cup and level off. Do not pack it in and do not scoop it in.
• Parchment Paper Liner: Line the baking dish with parchment paper to cover the bottom, allow excess paper to go up two of the sides and hang over the edge for easy removal.
• Removal from Pan: Make sure you run a sharp knife all along the edges of the pan where the parchment paper isn’t covering the edges to ensure that the cornbread doesn’t stick to the sides when lifting it from the pan.

Leftovers and Freezing:

Leftovers will generally keep for 4 to 5 days.  Store in a covered container.

This cornbread can be frozen.

Pantry Products:

• Whole Wheat Flour: We used Bob’s Red Mill 100% Stone Ground Whole Wheat Pastry Flour.
• Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Kitchen Products:

• 8 x 8 baking pan
• Parchment paper

If you try this tasty cornbread, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.

Healthy Vegan Cornbread (Whole Wheat)

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 10 Minutes
• Cook Time: 25 Minutes
• Total Time: 35 Minutes (+Rest Time)
• Yield: 9 Servings 1x
• Category: Side
• Method: Oven
• Diet: Vegan

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Description

Bursting with sweet corn goodness and tender crumb, this Healthy Vegan Cornbread is a plant-based twist on a classic favorite that’s a must-try for seasoned vegans and food enthusiasts alike.

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Ingredients

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Dry Ingredients:

• 1 1/3 cups cornmeal
• 1 cup whole wheat pastry flour *
• 1 Tablespoon baking powder
• ½ teaspoon baking soda
• 3 Tablespoons maple sugar (or other dry sugar) *
• 1 Tablespoon flaxseed meal
• ½ teaspoon sea salt *

Wet Ingredients:

• 1 cup unsweetened plain plant milk
• 2 teaspoons apple cider vinegar
• 1/3 cup unsweetened applesauce
• 1 teaspoon lemon juice
• 1 Tablespoon pure maple syrup

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Instructions

1. Preheat the oven to 400 F. Place the oven rack in the center position.
2. Line an 8 x 8 baking pan with parchment paper. Set aside.
3. Place add all the Dry Ingredients into the large bowl, whisk until well combined.
4. Place all the Wet Ingredients into the bowl with the dry ingredients, stir just until everything is mixed well. Then place the mixture into the parchment lined 8 x 8 baking dish, smooth out carefully to make everything level.
5. Place in a preheated oven and bake at 400 F for 24 to 25 minutes until set and the edges are pulling away from the sides of the pan and turns golden brown.
6. Remove from the oven, allow to cool for at least 25 minutes, then score, cut, serve, and enjoy.

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Notes

*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Servings:  9

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