Vegan Basil Cornbread (can be made GF too!)
 
Prep time
Cook time
Total time
 
Serves: 12
Ingredients
  • 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
Instructions
  1. Combine the non-dairy milk and apple cider vinegar (or lemon juice) in a medium-sized bowl and wisk together. Set aside.
  2. Combine all dry ingredients together (cornmeal, flour, baking powder and salt) in a medium-sized bowl and stir until well combined.
  3. Add the melted coconut oil and maple syrup to the non-dairy milk mixture and wisk until foamy and bubbly.
  4. Mix the wet ingredients with the dry ingredients and stir until well combined. (The batter will be thick).
  5. Stir in the basil and the frozen corn.
  6. 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!)
  7. Bake at 350 degrees for approximately 30 - 35 minutes.
  8. Enjoy!
Nutritional Information
Serving size: 1 square (Makes 12) Calories: 185 kcal Fat: 7g Carbohydrates: 27g Sugar: 2g Fiber: 5g Protein: 3g
Recipe by Nutrition in the Kitch at https://nutritioninthekitch.com/vegan-basil-cornbread-can-be-made-gf-too/