Name: Whole Food, Plant-Based Cornbread
Prep time: 10 min
Cook time: 35 min
Ingredients: 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

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Recipes » Side Dishes » Whole Food, Plant-Based Cornbread

By Chef Del Sroufe

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Cornbread pairs beautifully with soup or chili, and it makes for a delightful breakfast option when spread with apple butter. Applesauce serves as a wonderful replacement for eggs and oil in baking, all while maintaining a neutral taste that seamlessly blends into the final dish.

Prep: 10 mins Cook: 35 mins Yield: 6 servings

Nut Free Soy Free

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

Ingredients

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

Instructions

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.