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Homemade vegan cornbread that is deliciously soft on the inside and crispy on the outside
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Duration40 mins
Cook Time30 mins
Prep Time10 mins


  • 1 cup whole wheat pastry flour
  • 1 cup organic corn meal
  • 1 tbs baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp salt
  • 2 flax eggs
  • 1 cup almond milk
  • 2 tbs apple cider vinegar
  • 1/2 cup applesauce
  • 1/2 cup water
  • 1/2 cup chopped pickled jalapeño


  • Preheat oven to 400° F. Lightly cover a cast iron skillet in coconut oil or use parchment paper.
  • Using warm to hot water, create flax eggs. Set aside.
  • In a separate bowl or glass measuring jug, mix together almond milk and apple cider vinegar. Set aside.
  • In a mixing bowl, combine whole wheat pastry flour, corn meal, baking powder, baking soda, and salt. Add pickled jalapeños and mix.
  • In a large bowl, combine, almond milk mixture, flax eggs, water, and apple sauce. Mix until well combined.
  • Add dry ingredients to the wet and mix until just combined, being careful to not over mix.
  • Pour mixture into cast iron skillet. Bake in the oven for around 30 minutes or until the cornbread is golden and is pulling away from the edges of the skillet.
  • Once the cornbread is finished, let cool, slice and serve as a side with chili!
This recipe was republished with permission from Pure & Plant-Based. Find the original recipe here

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