Description
A moist, fluffy, plant-based cornbread with a hint of maple and perfect for holiday feasts.
Ingredients
Scale
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup unsweetened almond milk
- 1/4 cup vegetable oil
- 1/4 cup maple syrup
- 1 tablespoon apple cider vinegar
- Optional: 1/2 cup corn kernels (fresh or frozen)
- Optional: 1/4 cup chopped chives or green onions
- Optional: 1 teaspoon smoked paprika
Instructions
- Preheat oven to 375°F (190°C). Grease or line a 9-inch square baking pan.
- In a large bowl, mix cornmeal, flour, baking powder, and salt.
- In a separate bowl, whisk almond milk, vegetable oil, maple syrup, and apple cider vinegar until smooth.
- Combine wet and dry ingredients, stirring gently until just mixed.
- Fold in optional ingredients if using.
- Pour batter into the pan and spread evenly.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack.
Notes
Use room temperature ingredients for best results. Don’t over-mix the batter to keep it fluffy. Avoid opening the oven while baking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 4g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: vegan cornbread, Thanksgiving, plant-based, holiday recipe