For Health, Quick Meals, Vegan, Vegetarian
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Moist Vegan Cornbread



This recipe makes a really dense, crumbly vegan cornbread that is quite moist and really easy to make. What I love the most about this recipe is that it combines a bunch of nutritious ingredients without spoiling the traditional taste and texture you expect from cornbread. I first made this recipe at a friend’s house and was surprised at how quickly it baked in the oven; try to let it cool for 5-10 minutes before slicing and removing it from the dish, to avoid it crumbling too much.

I thought I should leave you with some useful insights into the health benefits of some the ingredients

5 Facts About Coconut Oil:

  • Very high in lauric acid (bacteria destroyer!)
  • Rich in anti-oxidants (strengthen ability to fight disease and infection)
  • Contains natural microbial and anti-bacterial agents
  • Improves metabolism and prevents fatigue
  • Improves cholesterol levels

5 Facts About Maple Syrup:

  • Contains manganese and zinc (strengthens bones)
  • Contains 54 different antioxidants
  • Helps with inflammation
  • 1/4 cup contains more calcium than the same amount of milk
  • 1/4
  • cup contains more potassium than a banana

5 Facts About Almonds:

  • Regulates cholesterol and blood pressure
  • Boosts Energy
  • High in protein
  • Rich in vitamins and minerals: vitamin E, manganese, selenium, magnesium, potassium, zinc, iron, fiber, phosphorous and calcium
  • Reduces risk of heart disease

5 Facts About Apple Cider Vinegar:

  • Anti-viral, anti-bacterial, anti-fungal
  • Maintains proper pH balances in the body
  • Regulates blood pressure
  • Reduces bad cholesterol
  • High with potassium

5 Facts About Pink Himalayan Salt:

  • Contains 84 minerals
  • Unrefined, unprocessed, raw
  • Promotes stable pH balance in cells
  • Controls water levels in the body
  • Aids digestion and facilitates better nutrient absorption

Moist Vegan Cornbread

  • Servings: 12-16 servings
  • Difficulty: easy
  • Print

2 cups cornmeal
1 cup organic unbleached all-purpose flour
2 teaspoons baking powder
1/3 cup organic coconut oil
3-4 tablespoons maple syrup
2 cups almond milk (room temperature)
2 teaspoons organic apple cider vinegar (or fresh squeezed lemon juice)
1/2 teaspoon pink Himalayan salt
1 tsp almond essence.

Combine the almond milk, almond essence and apple cider vinegar (or lemon juice) into a bowl.  Whisk together and set aside.Combine all the dry ingredients together  in a medium-sized bowl and stir until well combined.Add the melted coconut oil and maple syrup to the milk mixture and whisk until foamy and bubbly.Mix the wet ingredients with the dry ingredients and stir thoroughly, the mixture should be quite thick.With a spoon transfer the batter into a square Pyrex dish. Bake at 350 degrees for approximately 30 – 35 minutes


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