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cornbread with jalapenos and corn with a piece cut out

WFPB Cornbread

Sam Cooks Kindness
Whole Food Plant Based Cornbread that's simple, soft, and healthy! It's fluffy, tender and loaded with corn. Whip up a quick batch to pair along with your next chili night!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Appetizer, Side Dish
Servings 6 servings

Ingredients
  

  • 1 cup unsweetened soy milk
  • 2 teaspoon apple cider vinegar
  • cup applesauce
  • 1 cup sweet corn fresh or frozen
  • 1 jalapeno, deseeded and chopped optional

Dry Ingredients

  • ½ cup whole wheat flour 57g
  • ¾ cup fine cornmeal 134g
  • 2 tablespoons flax seed
  • 3 tablespoons coconut sugar
  • ¼ teaspoon baking soda
  • ¾ teaspoon baking powder
  • ¾ teaspoon sea salt

Instructions
 

  • Set oven for 350°. Mix milk & vinegar together in a small bowl and set aside to make your "buttermilk" mixture
  • In a medium bowl, whisk together all dry ingredients. Add applesauce and buttermilk to dry ingredients and mix until just combined. Fold in corn and jalapenos (if using).
  • Lightly spray 8x8 baking dish with non-stick spray or line with parchment paper. Add corn bread batter into dish and smooth out top. Bake for 28-30 minutes, until toothpick comes out clean. Let cool and enjoy!

Notes

Storage- After fully cooled, store leftover covered in the fridge for up to 3 days.