Recipe: Vegan Vanilla Cornbread

In Creativity, Dairy-free, Diet, Dinner, Health, Lunch, Recipes, Vegan by lexLeave a Comment

After my somewhat fail as a vegan, which you can read about here… I had an epic comeback. I was more determined than ever to have a crap free diet (mostly because I was sick of being sick). I was eating vegetable soup everyday and lots of grains. I wanted to incorporate sturdier foods this time around.

I had to keep from feeling the weightlessness & light-headedness that lead me to quitting before. At the same time, I wanted to avoid feeling completely bogged down. Just around that time I had a dream about growing up in the bayou of the deep South. Naturally, the first thing on the menu was Southern style vanilla cornbread with country vegetable soup!

Vegan Vanilla Cornbread
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I love the holidays and spending time with family friends. Though my family is Creole, the moved to Missouri a few generations ago. Though Ive never lived in the bayou, sometimes I imagine growing up in the deep South. This southern style vanilla cornbread is perfect for a country holiday!
Servings Prep Time
1 dozen 15 minutes
Cook Time
30 minutes
Servings Prep Time
1 dozen 15 minutes
Cook Time
30 minutes
Vegan Vanilla Cornbread
Print Recipe
I love the holidays and spending time with family friends. Though my family is Creole, the moved to Missouri a few generations ago. Though Ive never lived in the bayou, sometimes I imagine growing up in the deep South. This southern style vanilla cornbread is perfect for a country holiday!
Servings Prep Time
1 dozen 15 minutes
Cook Time
30 minutes
Servings Prep Time
1 dozen 15 minutes
Cook Time
30 minutes
Ingredients
Servings: dozen
Instructions
  1. Preheat oven to 350 degrees F.
  2. Combine the cashew milk, vanilla, & apple cider vinegar in a medium-sized bowl.
  3. Whisk together & set aside.
  4. In a separate bowl, combine all dry ingredients together (cornmeal, flour, baking powder & salt) in a mixing bowl.
  5. Add the melted coconut oil and maple syrup to the cashew milk mixture.
  6. Slowly incorporate the dry ingredients into the wet ingredients until well combined. The batter should be pretty thick.
  7. Use a 1/2 cup to scoop batter into an lightly greased muffin pan.
  8. Drizzle maple syrup on top of each muffin prior to baking.
  9. Bake for 30 - 35 minutes, then transfer to a cooling rack.
  10. Remove from over and poke each muffin with a toothpick or fork several times to create holes.
  11. Drizzle maple syrup on top of muffins again to taste. Makes 1 dozen cornbread muffins.
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