Vegan Cornbread
This Vegan Cornbread is fluffy, but incredibly moist! It's naturally sweetened and made with corn kernels for a delicious pop of texture.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Side, Snack/Appetizer
Cuisine: American
Keyword: canned corn, naturally sweetened, vegan
Servings: 9 pieces
Calories: 283kcal
Author: Jennifer Debth
- 1 1/4 cups unsweetened almond milk
- 1/3 cup coconut oil room temperature
- 1/3 cup pure maple syrup
- 1 cup whole wheat pastry flour spoon and leveled
- 1 1/4 cups yellow cornmeal spoon and leveled
- 1 teaspoon salt
- 1 tablespoon baking powder
- 1 (15 oz) can corn drained
Preheat oven to 400 degrees F and grease a non-stick 8x8 baking pan with cooking spray and line it with a parchment sling. Set aside.
Place milk, oil, and maple syrup into a large bowl.
Heat in the microwave until the coconut oil has melted, about 1-2 minutes.
Add in flour, cornmeal, salt, and baking powder.
Whisk to combine, it’s ok if there are some lumps.
Stir in corn.
Pour batter into prepared pan.
Bake in preheated oven for 25-30 minutes or until an inserted toothpick comes out clean.
Cool, remove from pan, cut into squares, and enjoy!
Take 5 seconds to . We greatly appreciate it!
Serving: 1piece | Calories: 283kcal | Carbohydrates: 44g | Protein: 6g | Fat: 11g | Saturated Fat: 7g | Sodium: 307mg | Potassium: 384mg | Fiber: 5g | Sugar: 10g | Vitamin A: 125IU | Vitamin C: 3mg | Calcium: 120mg | Iron: 1mg