Vegan Cornbread Recipe

After years of meatless Thanksgivings, certain recipes have become definite staples on our table but I am still always on the hunt for new and tasty lenten dishes.  This recipe is for a light and fluffy vegan cornbread.  Tomorrow I’ll be posting a couple more, both go-to and new, recipes that I’m making for this year!

I’ve never made this particular recipe but am going to try it using Bob’s Red Mill gluten/wheat free flour.  Since going totally Paleo (not by choice) almost two years ago, it’s important for me to try and at least bring dishes that I can eat along with everyone else rather than expecting them to accommodate me.  I may actually end up making them as muffins, too.  I’ll post photos on Friday but here’s one from The Pretty Bee,  the site I found the original recipe on.

vegan-cornbread

Vegan Cornbread

Ingredients
  • 6 Tablespoons vegan buttery spread, melted
  • 1½ cups yellow cornmeal
  • 1 cup white spelt flour (all-purpose flour is fine) OR gluten free flour*
  • 3½ teaspoons baking powder
  • 6 Tablespoons unsweetened applesauce
  • 2½ Tablespoons sugar
  • 1¼ teaspoons salt
  • 1⅛ cup non-dairy milk of your choice
Directions
  1. Preheat the oven to 350 degrees F. Lightly grease a nine inch round or square pan.
  2. In a large bowl, whisk together the cornmeal, white spelt flour, sugar, salt, and baking powder.
  3. Add the applesauce, vegan buttery spread, and non-dairy milk.
  4. Stir until combined, then pour into the prepared pan.
  5. Bake at 350 degrees for 25-29 minutes, or until a toothpick inserted in the center of the cornbread comes out clean.
Note:
*If using gluten free flour, reduce the applesauce to 5 tablespoons.
 Looks amazing, right?  I can’t wait to taste them!

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