Mmm cornbread, there’s just something about it that is so warm and comforting! I can’t say I eat cornbread regularly, but I’ve had it on a few occasions at restaurants, and am always reminded of how delicious it is!!
There is a restaurant here in Edmonton called The Sugarbowl, and surprisingly, unlike the name suggests, they actually have many delicious savory dishes! One dish is a delicious locally sourced bison chili with a side of warm buttered homemade cornbread. YUM! I thought of that cornbread when I was digging into this vegan version I adapted from The Healthy Family and Home.The recipe is full of healthy ingredients, and no refined flours or sugars!
What takes this cornbread up a notch is the fresh basil I added on a whim. I picked up this wonderful basil plant at the store, and have been throwing basil in everything. I sadly finished picking the last leaf off of my little basil plant yesterday when I added it to the salad I enjoyed for lunch!
To sweeten the cornbread just a tad I actually used locally produced unpasteurized honey. However, to keep this recipe vegan (for strict vegans) use pure maple syrup. I used Bob’s Red Mill cornmeal, and decided it wouldn’t be true cornbread without some real corn in it too. The chunks of sweet, juicy, corn add the perfect texture to this hearty bread!
The fresh flavor of the basil, and the sweetness of the corn, all cradled in the soft crumbly texture of the cornbread is seriously out of this world! This cornbread would be amazing alongside a hearty soup or chili, or it can be enjoyed just on it’s own with some vegan ‘butter’ or a fruit jam.
Who ever said cornbread had to be an unhealthy dish?! This recipe is full of fiber and a great source of healthy complex carbohydrates.
Whatever you are making for lunch on this wonderful Sunday, why not make a batch of this delicious cornbread to go with it!
- 2 cups cornmeal
- 1 cup GF all-purpose flour
- 2 teaspoons baking powder
- ⅓ cup organic coconut oil (melted)
- 2 tablespoons pure maple syrup
- 2 cups unsweetened almond milk (or other non-dairy milk)
- 2 teaspoons apple cider vinegar
- ½ teaspoon salt
- ½ cup chopped fresh basil
- ½ cup frozen corn
- Combine the non-dairy milk and apple cider vinegar (or lemon juice) in a medium-sized bowl and wisk together. Set aside.
- Combine all dry ingredients together (cornmeal, flour, baking powder and salt) in a medium-sized bowl and stir until well combined.
- Add the melted coconut oil and maple syrup to the non-dairy milk mixture and wisk until foamy and bubbly.
- Mix the wet ingredients with the dry ingredients and stir until well combined. (The batter will be thick).
- Stir in the basil and the frozen corn.
- Use a spoon or spatula to transfer the batter into an 8 x 8 glass baking dish (or french onion soup bowls like I used, because it looks so cute like that!)
- Bake at 350 degrees for approximately 30 - 35 minutes.
- Enjoy!
*Recipe adapted from The Healthy Family and Home
Enjoy!
I also put a half of a small can of green chilis. It’s in the oven! I ran out of maple syrup so used raw sugar. I hope I have enough wet inside. 🙂
Hello Christal, I have a website where I talk about how to save money and eat a vegan diet. I tried this recipe and loved it, so I was wondering if I could share it on my website. Thanks for your amazing recipe.
Hi Emily! Thanks so much – you can definitely share it, just please credit both the photo and the recipe with a link back to my site 🙂 Thanks again for asking in advance!
I am dreaming about this again right now. seriously… I have never liked cornbread before but my mouth literally starts watering thinking about it!!
Lol – oh yeah!! I forgot you had this!
This is the best vegan cornbread recipe I’ve ever had. It is so easy to make and the taste/consistency is really good. Love it!
Awesome to hear Leah! Thanks for the feedback!!
I wonder what I can sub for the maple syrup? I stick to xylitol, stevia or coconut sugar. Thanks!
Coconut sugar would be great – you can substitute with the same measurement! Depending on the stevia you use you would want to use less, unless it’s a baking formula.
I could sit right down and eat the whole pot of this right now!
Lol! It was hard not to! THanks Abby! 🙂
This sounds delicious! I love doing variations on corn bread. I usually do a classic sauteed onion and whole corn kernel addition, sometimes along with jalapeno. Would love to try basil!
Mmm! Yes jalapeno and sauteed onion would be delicious too! I’l have to give that a try!
I absolutely adore cornbread, so I am so excited to see this vegan version! Thank you so much for sharing the recipe :).
No problem Hannah! 🙂 Enjoy!
I have been craving cornbread! So going to try this some time this week. 🙂
Enjoy Amelia! 🙂
Loved this- the basil was different but very much complimented the cornbread itself! I used that basil from a tube and still really enjoyed it. Thanks so much for the recipe!
Thanks Amelia! Yeah the pureed basil may have tasted a little different than fresh but I’m glad you still enjoyed it!