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5
from 1 vote
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 Time
10
minutes
mins
Cook Time
25
minutes
mins
Total Time
35
minutes
mins
Servings:
9
pieces
Calories:
283
kcal
Author:
Jennifer Debth
Ingredients
▢
1 ¼
cups
unsweetened almond milk
▢
⅓
cup
coconut oil
room temperature
▢
⅓
cup
pure maple syrup
▢
1
cup
whole wheat pastry flour
spoon and leveled
▢
1 ¼
cups
yellow cornmeal
spoon and leveled
▢
1
teaspoon
salt
▢
1
tablespoon
baking powder
▢
1
(15 oz) can
corn
drained
US Customary
-
Metric
Instructions
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!
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Nutrition
Serving:
1
piece
|
Calories:
283
kcal
|
Carbohydrates:
44
g
|
Protein:
6
g
|
Fat:
11
g
|
Saturated Fat:
7
g
|
Sodium:
307
mg
|
Potassium:
384
mg
|
Fiber:
5
g
|
Sugar:
10
g
|
Vitamin A:
125
IU
|
Vitamin C:
3
mg
|
Calcium:
120
mg
|
Iron:
1
mg
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