Leslie’s Vegan Cornbread

Vegan-Corn-Bread-Cake leslie cerier

This slightly sweet cornbread great complement to refried beans or chili, and is great for snacking and breakfast, too. Contributed by Leslie Cerier. Photos by Tracey Eller.

Serves: 8

  • 1 cup corn meal
  • 1 cup whole wheat pastry flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon Celtic Sea Salt® or other fine sea salt
  • 1/4 cup + 1 tablespoon extra-virgin olive oil or
    melted extra-virgin organic coconut oil,*
  • 1/4 cup maple syrup
  • 1 cup apple or pear juice or your favorite non-dairy milk
    (soy, rice, almond, etc.)
  • 1 ½ teaspoons vanilla extract

Preheat oven to 350 degrees F.

Combine the corn meal, flour, baking powder, and salt in a large mixing bowl, and mix together. Make a well in the center and pour in the 1/4 cup melted coconut oil, maple syrup, juice or nondairy milk, and vanilla. Stir together until completely blended.

Use the remaining oil to coat a shallow 9-inch round or cake pan. Pour in the batter. Bake for 30 minutes, or until a knife inserted into the center comes out clean.

* Leslie developed this recipe for Nutiva, and recommended Nutiva Organic Extra Virgin Coconut oil, but you can use your favorite brand.

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