Cornbread (WFPB, Vegan)
What’s your favorite way to eat cornbread?
I love mine after a fiery bowl of chili. Most of all, though, I love it the morning after, crumbled into a bowl with [almond] milk and honey. My dad taught me that and I’ve always loved cornbread leftovers for it.
This is such an easy recipe. Whip it up next time you make soup, and your family will be so happy! It is so much healthier than traditional recipes that use a whole cup of oil and sugar, lots of eggs, and white flour. This whole-food version is still tender thanks to almond flour, which makes it less than dense than it would be if made with straight whole wheat flour.
I know almond flour can be intimidating to buy, but I encourage you try it! It’s found in many baking aisles, even Walmart. I buy mine at Costco. It is white, made from blanched almonds. Not to be confused with almond meal, which is brown and more fibrous.
I don’t think cornbread with honey can really be beat, but a good way to thin out the honey would be to use chia jam (click link to see my easy recipe!) sweetened with a little honey. So good!
I think this recipe would work well with gluten-free flour in place of the whole wheat, but I haven’t tried it. If you try it, please let me know how it turns out in the comments!
As always, if you make this, please come back to leave a comment or share about it on Instagram by tagging @faithful.plateful!
This whole-food, plant-based cornbread is fluffy, tender and healthy!
- 2 cups cornmeal
- 1 cup white whole wheat flour*
- 1.5 cups almond flour (made from blanched almonds)
- 1 tsp salt
- 2 TBSP baking powder
- 3/4 cup applesauce
- 1/4 cup maple syrup or honey
- 2.5 cups milk of choice (I used soy)
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Preheat oven to 400 degrees. Mix dry ingredients in a large bowl.
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Make a well in the center and add wet ingredients. Mix well, but do not over-stir as that creates tougher bread.
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Pour into a greased 9x13 pan.
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Bake for 25-30 minutes, or until golden and cracked on top, and a toothpick comes out clean.
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Keep in the fridge and try to eat within one day. It seems to go bad fast, perhaps because of the applesauce.
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*Replace whole wheat flour with 1 cup of additional cornmeal. Bake for about 40 minutes, until firm to the touch. This creates cornbread with a great texture. Alternatively, you can use 1 cup of all-purpose gluten-free flour and bake for the original 25-30 minutes.
Made this recipe into muffins. My old recipe used butter, but this one uses instead almond flour! My old recipe also used three eggs, and this doesn’t use any. So much healthier and very delicious! The muffins were tender and perfect. I made them when we had guests for dinner, and they were all eaten–every one!
This was the first time making WFPB cornbread, and this is by far the best cornbread I have ever tasted. Thank you so much!!
This was the best cornbread I’ve had in a very long time! Sooooo yummy! I did add some flax and a dash of apple cider vinegar, but otherwise followed the recipe. So, so good! I’m extremely picky about cornbread, and this will be my new go-to recipe!
I’m so glad you like it! 🙂 I’ve been making it a lot lately, to go with soups and chili.
Thank you for a fabulous cornbread recipe!!! We have been WFPB for 9 months now! I have tried many cornbread recipes & yours is my “forever” recipe! Once again we can enjoy beans and cornbread 🥳😆🥳
Yes! Beans and cornbread is such a yummy meal. So glad you enjoy it. 🙂
I made this recipe and put in a big cast iron skillet to bake! Came out absolutely fantastic!!! So delicious and soft!!
Thank you for this recipe. I have tried many cornbread recipes since eating WFPB. This one by far it the VERY best!! I love your website. You make eating this way so delicious 😋. Thank you for all the work you do.
That is such a compliment! Thank you! I love this recipe, too. I just have noticed it goes bad within one day which is odd to me. Maybe it’s the applesauce.