Vegan Cornbread

This is my favorite cornbread recipe. It’s quick and simple—the kind of recipe you can whip up at any time because you always have the ingredients on hand. Recipe contributed by Lindsay S. Nixon, from The Happy Herbivore Cookbook.

Serves: 6

• 1 cup cornmeal
• 1 cup whole wheat pastry flour
• 1 tablespoon baking powder
• 1/2 teaspoon fine salt
• 1 cup nondairy milk (such as fat-free soymilk)
• 1/4 cup unsweetened applesauce
• 1/4 cup pure maple syrup
• 2 tablespoons raw sugar (optional)

Preheat oven to 400º F.

Whisk cornmeal, flour, baking powder and salt together in a large bowl. Add non-dairy milk, applesauce, maple syrup and sugar, if using, on top. Using a spatula, stir until just combined.

Pour batter into a nonstick shallow 9″ pie dish, or other oven-safe dish. Bake for approximately 20 minutes or until a toothpick inserted into the center comes out clean.

• Here are more Vegan Quick Breads and Scones.
• Sweet tooth still craving? Here are more Vegan Baking and Sweets.

Lindsay S. Nixon is a rising star in the culinary world, praised for her ability to use everyday ingredients to create healthy, low fat recipes that taste just as delicious as they are nutritious. Lindsay’s recipes have been featured in Vegetarian Times, Women’s Health Magazine and on The Huffington Post. Lindsay is also a consulting chef at La Samanna, a luxury resort and four-star restaurant in the French West Indies. You can learn more about Lindsay and sample some of her recipes at happyherbivore.com