Whole Wheat Vegan Cornbread Recipe

Name: Whole Wheat Vegan Cornbread
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: Serves 1 or more
Ingredients: Almond Milk; White Vinegar; ½ cup cornmeal; 1 ½ cups whole wheat flour; Raw Sugar; ½ teaspoon salt; 2 teaspoons baking powder; 1 teaspoon baking soda; Oil

This deliciously moist and subtly sweet vegan cornbread is made with wholesome whole wheat flour, delivering a hearty texture and nutty flavor. A perfect side for chili, soup, or enjoyed on its own! This recipe builds upon a classic, offering a plant-based twist you'll love.

Prep Time 15 mins

Cook Time 35 mins

Calories 149.3 kcal

Protein 6g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Whole Wheat Vegan Cornbread

Almond Milk
White Vinegar
½ cup cornmeal
1 ½ cups whole wheat flour
Raw Sugar
½ teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
Oil

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How to Make Whole Wheat Vegan Cornbread

Preheat your oven to 375°F (190°C). Grease a 9-inch cast iron skillet or baking pan.
In a large bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and sugar.
In a separate bowl, combine the plant-based milk, melted vegan butter, and cornmeal. Whisk until smooth.
Add the wet ingredients to the dry ingredients and stir gently until just combined. Do not overmix.
Stir in the corn kernels.
Pour the batter into the prepared skillet.
Bake for 25-35 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cornbread cool in the pan for a few minutes before slicing and serving. Enjoy!