Recipes » Side Dishes » Whole Food, Plant-Based Cornbread
T. Colin Campbell Center for Nutrition Studies

Adapted from Better Than Vegan by Chef Del (BenBella Books, 2013).


  • 1½ cups whole-wheat pastry flour
  • 1½ cups cornmeal
  • 4 tsp baking powder
  • ½ tsp sea salt
  • 2 Tbsp maple syrup
  • ½ cup unsweetened applesauce
  • 2 cups unsweetened plant-based milk


  • 1. Preheat the oven to 350 degrees F.
  • 2. In a medium bowl, combine the flour, cornmeal, baking powder, and salt.
  • 3. Make a well in the center of the flour mixture by scooping the flour to the side of the bowl with a spoon. Then add the maple syrup, applesauce, and plant milk to the well. Gently fold the liquid mixture into the flour mixture.
  • 4. Spoon the batter into an 8×8-inch nonstick baking dish. Bake for 30 to 35 minutes until a toothpick inserted in the center of the pan comes out clean.
  • 5. Let cool before serving.

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