Classic Vegan Cornbread

Classic Vegan Cornbread

from forksoverknives.com
1 one 8-inch pan

This Southern classic gets a plant-based twist with frozen corn and fresh red bell pepper. Try this delicious vegan cornbread today!

Ingredients

  • 1 cup unsweetened, unflavored plant-based milk
  • ½ cup unsweetened applesauce
  • 1 tablespoon flaxseed meal
  • 2+ tablespoon pure maple syrup
  • 1 tablespoon apple cider vinegar
  • 1 cup whole wheat flour
  • 1 cup yellow cornmeal
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt
  • 1 cup frozen corn
  • ¼ cup chopped red bell pepper

Directions

  1. 1

    Preheat oven to 375°F. Line an 8-inch square baking pan or 2-quart square baking dish with parchment paper. In a bowl stir together the first five ingredients (through vinegar). Let stand 5 minutes.

  2. 2

    In a large bowl stir together the next five ingredients (through sea salt). Add milk mixture. Stir just until moistened. Stir in corn and bell pepper. Spread batter in prepared pan.

  3. 3

    Bake 30 to 35 minutes or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack 5 minutes. Cut into squares and serve warm.