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 soaked in calcium hydroxide, also known as pickling lime and is typically used to make tamales.
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. It is very slightly sweetened and made with a dairy milk alternative.
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'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