Ola my friend! Making homemade cornbread from scratch is easier than you think. There is absolutely nothing like a good ole fashion slice of homemade cornbread. Just think, it’s cold outside and you are inside with a hearty bowl of chili and a warm piece of cornbread. Wow, that’s good eating right there!
Cornbread is naturally filling and a great addition in many meals. You may be surprised with all the foods that taste great with a little cornbread. If you ever need to make cornbread quickly from scratch then this cornbread is perfect to make. It is moist, semi-thick in texture but light in taste, crumbly and and perfect for making stuffing (dressing) or eating with a bowl of greens or a bowl of chili. Yummy. I adopted this vegan homemade cornbread recipe from noracooks Vegan Cornbread Stuffing post.
Homemade Cornbread Ingredients & Prep
▢ 100% Whole Wheat Flour – 1 ¼ cup
▢ Yellow Corn Meal – 1 cup
▢ 100% Maple Syrup – 2/3 cup
▢ Pink Himalayan Salt – 1 tsp
▢ Baking Powder – 1 tbsp
▢ Unsweetened Almond Milk – 1 ¼ cups
▢ Grapeseed Oil – 1/3 cup
- Preheat your oven to 375°F.
- Gather all ingredients, a large mixing bowl, measuring cups, and a mixing spoon.
- Add the flour, cornmeal, baking powder, and pink Himalayan salt to the large bowl.
- Next add the maple syrup, unsweetened almond milk and grapeseed oil and stir well until well combined.
- Grease a 8×8 or 9 inch round pan with vegan butter.
- Pour the mixture into the small pan and bake for 30 minutes or until golden brown and your readiness test passes. (see notes for readiness test)
- Once done, remove from the oven, slice, and serve warm. Enjoy!
Notes
- Whole grain cornmeal is preferred.
- Tripling the ingredients yielded a large pan (20in x 12in x 3in) of cornbread.
- Readiness test: to check if the cornbread is ready, stick a fork or butter knife (utensil of your choice) in the center of the pan. If it is not ready then there will be batter like residue on the utensil. If the cornbread is ready then the utensil will return with no residue.
Homemade Cornbread Gallery
Health Benefits
Here’s my favorite for cornmeal
- a great source of potassium, phosphorus, vitamin B6, folate and more
- improves heart health thanks to being rich in potassium which helps blood flow through the arteries regulating heart rate and blood pressure
- improves digestive health thanks to being plentiful in dietary fiber that foster good gut bacteria and prevents constipation.
Read more details here and here.
What to Serve with Cornbread
- Chili
- Beef Stew
- Been soup/stew
- Good ole pot of Greens (Collard, Turnip, Mustard, Kale)
- Chicken and Rice stew/soup
- BBQ
Cornbread Meal Ideas
- Cornbread dressing
- Loaded cornbread
- Cornbread pancakes
- Cornbread Muffins
- Cornbread Biscuits
- Cornbread Croutons
- Cornbread skillet pizza
Until Next Time
Well, what do you think? Do you prefer making cornbread from scratch instead of using a box of jiffy? How do you plan to use your homemade cornbread? Please drop a comment below or email me. I would love to hear your feedback and/or stories. This cornbread recipe is the perfect base for homemade cornbread dressing for the next holiday or anytime you want to satisfy that craving for some good ole fashioned dressing.
Well, I will take my leave for now. I look forward to our time together again soon. Be inspired to have an appetite to Live and Live well.
Adaeze
How to Make Easy Vegan Homemade Cornbread
Ingredients
- 1 ¼ cup 100% Whole Wheat Flour
- 1 cup Yellow Corn Meal
- 2/3 cup 100% Maple Syrup
- 1 tsp Pink Himalayan Salt
- 1 tbsp Baking Powder
- 1 ¼ cup Unsweetened Almond Milk
- 1/3 cup Grapeseed Oil
Instructions
- Preheat your oven to 375°F.
- Gather all ingredient, a large mixing bowl, measuring cups, and a mixing spoon.
- Add the flour, cornmeal, baking powder, and pink Himalayan salt to the large bowl.
- Next add the maple syrup, unsweetened almond milk and grapeseed oil and stir well until well combined.
- Grease a 8×8 or 9 inch round pan with vegan butter.
- Pour the mixture into the small pan and bake for 30 minutes or until golden brown and your readiness test passes. (see notes for readiness test)
- Once done, remove from the oven, slice, and serve warm. Enjoy!
Notes
- Whole grain cornmeal is preferred.
- Tripling the ingredients yielded a large pan (20in x 12in x 3in) of cornbread.
- Readiness test: to check if the cornbread is ready, stick a fork or butter knife (utensil of your choice) in the center of the pan. If it is not ready then there will be batter like residue on the utensil. If the cornbread is ready then the utensil will return with no residue.
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