Easy & Tasty Plant-Based Corn Bread

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour adds fiber and nutrients.

plant-based milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water is cost-effective.

maple syrup

🥗Healthier: agave syrup

💰Cheaper: sugar

Agave syrup has a lower glycemic index, while sugar is less expensive.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Coconut oil adds flavor, while canola oil is budget-friendly.

Preheat the oven to 400°F (200°C).

Prepare two bowls for dry and wet ingredients.

In the dry ingredients bowl, combine 1 cup of ground cornmeal, 3/4 cup of whole wheat pastry flour, 1 tablespoon of whole wheat pastry flour, and 3 tablespoons of spelt flour.

Add 1/2 teaspoon of baking soda, 2 1/2 teaspoons of baking powder, 1/2 teaspoon of salt, and 2 tablespoons of dry sweetener to the dry ingredients and mix well with a whisk.

In the wet ingredients bowl, combine 1 cup of almond milk, 1 tablespoon of maple syrup, and 1/4 cup of pureed unsweetened applesauce.

Mix the wet ingredients until combined.

Pour the wet ingredients into the dry ingredients and mix until just combined.

Prepare an 8x8 or 9x9 baking pan by lining it with crumpled parchment paper.

Pour the cornbread batter into the prepared baking pan.

Bake in the preheated oven for 19 minutes, checking for doneness as ovens may vary.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens