Who doesn’t love cornbread? Cornbread with beans, soups, stews and of course with chili. It is the perfect staple to any hearty meal. I think you’ll love this vegan version of cornbread; no eggs or dairy and it’s so easy to make. Check out some of my soup recipes and especially my bean chili recipe.
I usually have cornmeal on hand and I also had some left-over masa harina. Harina is cornmeal from corn that has been cooked in lime juice and is typically used to make tamales.
Be sure you use fresh, high-quality flour and cornmeal. Applesauce is another key ingredient so try and use organic unsweetened applesauce for better results.
Enjoy this cornbread along side one of my other recipes:
- Pressure Cooker Pinto Beans
- Chili Topped Potatoes with Corn Salsa
- Tamale Pie
- BBQ Baked Beans
- Corn, Tomato Salad
Your family will enjoy this recipe and it really does make those soup type meals complete. Don’t blink, because all of the cornbread will be gone in a flash. I usually have cornmeal on hand and I also had some left-over masa harina. Harina is cornmeal from corn that has been soaked in calcium hydroxide, also known as pickling lime. The process is called nixtamalization and it completely changes the properties of the corn so it sticks together and doesn’t fall apart when you turn it into tortillas.and is typically used to make tamales. It is very slightly sweetened and made with a dairy milk alternative.
I'd love to hear your feedback in the comments below for this Vegan Cornbread! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking
| Prep Time | 20 minutes |
| Cook Time | 20-25 minutes |
Servings |
pieces |
- 2 Tbl ground flaxseeds
- 6 Tbl water
- 1 cup unbleached all-purpose flour
- 1 cup cornmeal
- 4 tsp baking powder
- 1/2 tsp sea salt
- 1/2 cup applesauce or 1/4 cup coconut sugar plus applesauce
- 1 cup non-dairy milk
Ingredients
|
Rate this recipe! |
- Preheat oven to 400 degrees. Spray a 8 x 8″ baking pan sprayed with cooking spray or line with parchment paper.
- Mix the ground flaxseeds and water in a small bowl and let sit for a few minutes while you prepare the dry ingredeints
- In a large bowl, blend the dry ingredients, unbleached flour, cornmeal, sugar, baking powder, and salt.
- In another bowl, the non-dairy milk, applesauce, and the flax mixture.
- Mix the dry and wet ingredients together just until moistened.
- Pour into your prepared 8 x 8″ baking pan.
- Bake at 400 degrees for about 20-25 minutes or until the cornbread is started to brown and bounces back when touched on top. Be careful not to overcook as it can become dry.
Is this 416 calories for the complete pan or 1/6 of it?? I wish all your recipes showed how big servings were
Hi, whenever you see the calories in the nutrition info, it’s always per serving. Unfortunately, I don’t have an easy way to measure what the size is per serving, but in this case, the next time I make it, will do that. I changed the recipe to reflect that it makes 9 pieces instead of 6 so one piece is 298 calories. I haven’t tried it without the oil, but that would cut down on the calories.
I made this with our dinner tonight. It was really good. I have to add 20 minutes to the cook time. I have a brand new oven that cooks awesome so I know it was not the reason.
We enjoyed it with our veggie soup.
Glad you enjoyed them. I’ll have to make these soon and check out the cook time on my oven and adjust. Thanks for letting me know!
The instructions mention “flax mixture “ but I don’t see that in the ingredient list
Thanks for pointing that out. I added that to the ingredients and instructions for the flax eggs.
Actually, you don’t even need the egg replacer in cornbread. I make it all the time without flax or chia eggs. It binds well without any egg or egg replacer.
Good to know, thanks for your insight!
Please check the cook time……..200 minutes?
Hey, Linda, thanks for letting me know! I updated instruction #7. It’s 20-25 minutes.
Masa Harina isn’t corn soaked in lime juice. It comes from corn soaked in calcium hydroxide, AKA pickling lime. The process is called nixtamalization. It completely changes the properties of the corn so it sticks together and doesn’t fall apart when you turn it into tortillas.
Thanks for the feedback, Jef. I’ll make an adjustment to the post.
Could you use almond flour in place of white flour?
I did a quick search and I saw several recipes with almond flour so there’s a good chance it’ll work although I haven’t tried it. I’d like to give it a try and since I’m planning on making chili this week, it’ll be a good time. I love cornbread with chili. I’ll let you know how it goes. Thanks for your question.
I made this alongside a 15 bean soup this evening. It is very moist. I will adjust the applesauce/flax eggs the next time I make it. It has a great flavor. Thank you for sharing.
Thanks for the feedback!