Whole Wheat Vegan Cornbread
Delightfully wholesome and completely dairy-free, this Whole Wheat Vegan Cornbread is a hearty twist on a classic comfort food. Crafted with nutrient-rich whole wheat flour and golden cornmeal, this recipe achieves the perfect balance of texture and flavor without compromising on health. The combination of almond milk and apple cider vinegar creates a tangy vegan buttermilk that keeps the cornbread moist and tender, while maple syrup adds a natural touch of sweetness. Easy to prepare in just 10 minutes, this cornbread bakes to perfection in under half an hour, making it ideal for busy weeknights or weekend gatherings. Whether enjoyed as a side with savory soups, chili, or salads, or as a standalone snack, this vegan cornbread is sure to impress. Plus, it’s free from dairy and eggs, delivering on both taste and inclusivity for plant-based eaters. Keywords: whole wheat cornbread, vegan cornbread, plant-based cornbread recipe, healthy cornbread, easy vegan baking.
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Recipe Information
Ingredients
- 1 cup Whole wheat flour
- 1 cup Cornmeal (medium or fine grind)
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 1.25 cups Unsweetened almond milk (or another plant-based milk)
- 1 teaspoon Apple cider vinegar
- 0.25 cup Maple syrup
- 0.25 cup Neutral vegetable oil (e.g., sunflower, canola, or avocado oil)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease an 8x8-inch (20x20 cm) baking dish or line it with parchment paper.
In a large mixing bowl, whisk together the whole wheat flour, cornmeal, baking powder, and salt until well combined.
In a medium mixing bowl, combine the almond milk and apple cider vinegar. Allow the mixture to sit for 2-3 minutes to create a vegan buttermilk.
After the vegan buttermilk has rested, whisk in the maple syrup and vegetable oil until fully incorporated.
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Avoid overmixing; it’s okay if the batter is slightly lumpy.
Transfer the batter to the prepared baking dish. Smooth the top with a spatula for even baking.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cornbread from the oven and let it cool in the pan for about 10 minutes before slicing.
Serve warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
Nutrition Facts
Calories |
1611 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.2 g | 89% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2759 mg | 120% | |
| Total Carbohydrate | 242.9 g | 88% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 54.3 g | ||
| Protein | 25.9 g | 52% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 611 mg | 47% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 860 mg | 18% | |
*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.
