Mmm cornbread, there’s just something about it that is so warm and comforting! I can’t say I eat cornbread regularly, but I’ve had it on a few occasions at restaurants, and am always reminded of how delicious it is!!
There is a restaurant here in Edmonton called The Sugarbowl, and surprisingly, unlike the name suggests, they actually have many delicious savory dishes! One dish is a delicious locally sourced bison chili with a side of warm buttered homemade cornbread. YUM! I thought of that cornbread when I was digging into this vegan version I adapted from The Healthy Family and Home!
Even though I had this cornbread as part of my bonus meal, I still kept it clean! The recipe is full of healthy ingredients, and no refined flours or sugars! I used whole wheat pastry flour in my version, and for those who need gluten free, this could easily be subbed in for a gluten free all-purpose flour blend!
What takes this cornbread up a notch is the fresh basil I added on a whim! I picked up this wonderful basil plant at the store, and have been throwing basil in everything! I sadly finished picking the last leaf off of my little basil plant yesterday when I added it to the salad I enjoyed for lunch!
To sweeten the cornbread just a tad I actually used locally produced unpasteurized honey! Over the last couple months of being on our 12-week fit challenge I haven’t been able to dig into the honey like I used to, so it was just dying to be used, and this cornbread was a perfect place for this creamy honey! However, to keep this recipe vegan (for strict vegans) use pure maple syrup!
I used Bob’s Red Mill cornmeal, and decided it wouldn’t be true cornbread without some real corn in it too!
The chunks of sweet, juicy, corn add the perfect texture to this hearty bread!
The fresh flavor of the basil, and the sweetness of the corn, all cradled in the soft crumbly texture of the cornbread is seriously out of this world! This cornbread would be amazing alongside a hearty soup or chili, or it can be enjoyed just on it’s own with some vegan ‘butter’ or a fruit jam!
Who ever said cornbread had to be an unhealthy dish?!
This recipe is full of fiber, a great source of healthy complex carbohydrates, low in fat and sugar, and when enjoyed (in moderation 😉) can be a guilt-free side to a healthy dish!
If only I had cornbread as an option for my daily carbohydrate intake while on this challenge.. I’d have this every day of the week!!… but I guess that wouldn’t be ‘moderation’ then.. would it?! Ooops!
So whatever you are making for lunch on this wonderful Sunday, why not make a batch of this delicious vegan cornbread to go with it?! Yum, yum, yum!!!
- 2 cups cornmeal (I used Bob's Red Mill brand)
- 1 cup whole wheat pastry flour (or GF all-purpose flour)
- 2 teaspoons baking powder
- ⅓ cup organic coconut oil (melted)
- 2 tablespoons pure maple syrup
- 2 cups unsweetened almond milk (or other non-dairy milk)
- 2 teaspoons apple cider vinegar
- ½ teaspoon salt
- ½ cup chopped fresh basil
- ½ cup frozen corn
- Combine the non-dairy milk and apple cider vinegar (or lemon juice) in a medium-sized bowl and wisk together. Set aside.
- Combine all dry ingredients together (cornmeal, flour, baking powder and salt) in a medium-sized bowl and stir until well combined.
- Add the melted coconut oil and maple syrup to the non-dairy milk mixture and wisk until foamy and bubbly.
- Mix the wet ingredients with the dry ingredients and stir until well combined. (The batter will be thick).
- Stir in the basil and the frozen corn.
- Use a spoon or spatula to transfer the batter into an 8 x 8 glass baking dish (or french onion soup bowls like I used, because it looks so cute like that!)
- Bake at 350 degrees for approximately 30 - 35 minutes.
*Recipe adapted from The Healthy Family and Home
Nutritionist in the Kitch