Vegan Cornbread with Spelt Flour
Discover the perfect balance of wholesome comfort and nutritious indulgence with this **Vegan Cornbread with Spelt Flour** recipe. Made with a blend of earthy spelt flour and lightly textured cornmeal, this dairy-free and egg-free cornbread is delightfully moist and subtly sweetened with pure maple syrup. The use of almond milk curdled with apple cider vinegar creates a vegan "buttermilk," ensuring a tender crumb and a fluffy finish. Ready in just 35 minutes from start to finish, this heart-healthy side dish pairs beautifully with soups, stews, or a cozy bowl of chili. Whether you’re catering to a plant-based diet or simply looking to upgrade classic cornbread with a nutty, whole-grain twist, this easy recipe is a must-try for any occasion.
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Recipe Information
Ingredients
- 120 grams Spelt flour
- 120 grams Cornmeal (medium to fine grind)
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 240 milliliters Unsweetened almond milk
- 1 tablespoons Apple cider vinegar
- 3 tablespoons Maple syrup
- 2 tablespoons Neutral vegetable oil (e.g., sunflower or avocado oil)
Instructions
Preheat your oven to 400°F (200°C) and grease an 8x8-inch (20x20 cm) baking dish or line it with parchment paper.
In a large mixing bowl, whisk together the spelt flour, cornmeal, baking powder, baking soda, and salt until well combined.
In a separate medium bowl, combine the almond milk and apple cider vinegar. Let it sit for 5 minutes to curdle slightly, creating a vegan 'buttermilk'.
After 5 minutes, add the maple syrup and vegetable oil to the almond milk mixture and whisk until smooth.
Pour the wet ingredients into the dry ingredients. Use a spatula to stir the mixture gently until just combined. Be careful not to overmix; it's okay if there are a few small lumps.
Transfer the batter to the prepared baking dish and spread it out evenly with the spatula.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the cornbread from the oven and let it cool in the pan for at least 10 minutes before slicing and serving. Enjoy it warm or at room temperature!
Nutrition Facts
Calories |
1292 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.2 g | 49% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2870 mg | 125% | |
| Total Carbohydrate | 224.4 g | 82% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 41.7 g | ||
| Protein | 27.4 g | 55% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 469 mg | 36% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 734 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
