Southern Style Vegan Cornbread – Oil-Free, Whole Grain Recipe

Plant-Based, Vegan Cornbread

This gluten-free, whole-grain cornbread starts with a vegan “buttermilk”.  This gives subtle tang to the finished loaf. Also, whole corn kernels are baked into the bread for authentic flavor.

Inspired by a traditional recipe from Chef Cat Cora, you will love this delicious, plant-based version.  Naturally sweetened with whole foods and oil-free, it’s packed with nutrition.

Enjoy this plant-based recipe as a great compliment to Hearty Lentil Chili over White Poblano Chili, or slathered with 5-Ingredient Guacamole.

• Medium
• Servings: 8
• Ready In: 45 minutes
• Yield: 1 (8×8-inch) square pan

Chef Katie’s Plant-Based Vegan Baking Tips:

Nut Allergies: For nut allergies, swap out the almond milk for another plant-based milk like soy, rice, or hempseed.  Just be sure to use plain, unsweetened milk for this recipe.

Bread Storage Tip:  The best way to store bread is tightly wrapped in foil, then sealed in a plastic bag, in the freezer.  You want to eliminate as much air and moisture as possible, as these cause both mold and stale bread.

Oat Flour Tip:  Oat flour is naturally gluten-free and has a nutty flavor with light texture.  It can be used as a replacement for white flour in much of your vegan baking.  Just be sure to substitute by weight, not by volume.  A small, digital scale can help with this.

Weigh your Ingredients: For consistent results, use a digital kitchen scale for precise measuring.  This small investment will save you time from fooling with measuring cups. It will also help make you a better baker.

Sift the Dry: It’s always important to sift together the dry ingredients for a lighter, fluffier batter. If you don’t have a sifter, use a whisk to combine the dry ingredients and add some air into the flour mix.

No Refined Sugars or Syrups: I’m on a mission to avoid using sugar, maple syrup, and other refined sweeteners.  These ingredients leave you feeling hungry and can spike a sweet-tooth craving that pushes you to overeat.  For this recipe, whole foods, natural sweetness comes from unsweetened applesauce and sweet corn.

Watch this Video to Learn More about Plant-Based Cooking:

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Southern Style Vegan Cornbread – Oil-Free, Whole Grain Recipe

This gluten-free, whole-grain cornbread starts with a vegan "buttermilk".  This gives subtle tang to the finished loaf. Also, whole corn kernels are baked into the bread for authentic flavor. Inspired by a traditional recipe from Chef Cat Cora, you will love this delicious, plant-based version.  Naturally sweetened with whole foods and oil-free, it's packed with nutrition.

Enjoy this plant-based recipe as a great compliment to Hearty Lentil Chili over White Poblano Chili, or slathered with 5-Ingredient Guacamole.

Course Bread, Side Dish, Snack

Cuisine American, Dairy-Free, Oil-Free, Plant-Based, Southern, Vegan, Vegetarian

Keyword buttermilk, Cat Cora, corn, gmo, healthy, oil-free, organic, plant-based, southern sweet, traditional, wfpb, whole foods diet

Total Time 45 minutes minutes

Servings 8

Calories 120kcal

Ingredients

• 1 cup plain unsweetened almond milk (8 ounces)
• 2 tablespoons white vinegar 1 ounce
• 2 tablespoons ground flax meal 13 g
• 6 tablespoons warm water 3 ounces
• 3/4 cup oat flour 90 g
• 3/4 cup cornmeal 115 g
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup unsweetened applesauce 57 g
• 1/2 cup frozen corn kernels thawed

Instructions

• Preheat the oven to 425Line an 8×8-inch square pan with parchment.
• Make the Vegan Buttermilk: Combine the almond milk with the vinegar in a small bowl. Set aside for 5-10 minutes to let the almond milk curdle slightly.
• Make the Vegan Flax “Egg”: Combine the ground flax meal and warm water in a small dish. Set aside for 5 minutes, until gooey and “egg-like”.
• To make the Southern Style Vegan Cornbread: Working over a large bowl, sift together the dry ingredients: oat flour, cornmeal, baking powder, baking soda, and salt. Add the vegan buttermilk, flax “egg”, and unsweetened applesauce and whisk to combine. It's okay if you have a few lumps. Add the corn kernels and stir to combine.
• Pour the batter into the pre-lined baking pan. Bake until the cornbread just begins to brown and it pass the clean-toothpick test, about 28 – 33 minutes.
• Let cool 10 minutes before slicing.
• Enjoy with Hearty Lentil Chili , White Poblano Chili, or slathered with 5-Ingredient Guacamole.

Nutrition Facts

Shopping and Gear List

• PALMETTO FARMS Stone Ground Yellow Corn Meal, 32 OZ
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• Arrowhead Mills Flour Oat Organic, 16 oz
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• Bob’s Red Mill Pastry Flour Whole Wheat – 5 lb
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• Bob’s Red Mill Organic Golden Flaxseed Meal, 16 oz
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