Easy Cornbread Recipe Without Eggs or Dairy
Sodium 52 mg
Potassium 149 mg
Phosphorus 90 mg
Protein 2 g
This vegan cornbread recipe is easy to make and can be thrown together in about an hour. When I use to work for a Caribbean restaurant in Portsmouth, NH we had a cornbread recipe that called for Cayenne pepper and I thought it was interesting. I've since adapted Cayenne pepper into this recipe to counter the Brown Sugar. It's the subtly sweet and spiciness that make's this soft, delicious vegan cornbread it's greatness. Let me know what you think about it in the comments!
Equipment
- Oven
- Plastic spatula
- Offset spatula
- Mixing bowl
- Whisk
- Misto oil sprayer
- Measuring cups
- Measuring spoons
- 9 x 13 Baking dish
Ingredients
- 1 1/4 cups All Purpose Flour
- 1 cup Yellow corn meal
- 2/3 cup Light brown sugar
- 1/4 tsp Kosher Salt
- 1 tbsp Salt-Free Baking Powder (Low sodium)
- 1 1/2 cup Oat Milk (Regular)
- 1/3 cup Canola oil
- 1/4 tsp Cayenne pepper
- 1/2 cup Blueberries
Instructions
- Preheat the oven to 400 degrees F and lightly grease a 9 x 13 pan. I use a Misto Oil Sprayer here.
- In a large bowl, combine the flour, cornmeal, sugar, salt and baking powder and stir.
- Now pour in the oat milk and canola oil. Stir until well combined.
- Pour batter into prepared pan. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Notes
Blueberry Cornbread Modification
- Add a 1/2 cup of rinsed frozen blueberries
- Add 1/4 tsp of cinnamon.
- Instead of 1 tbsp of baking powder, use 4 tsp
- Instead of 1-1/4 cups of Oat Milk, use 1-1/2 cups
Adjusted Nutrition:
- Calories: 176
- Sodium: 54 mg
- Potassium: 155 mg
- Phosphorus: 90 mg
- Protein: 3 g
- Carbs: 29 g
Does the cayenne pepper make it spicy? It looks interesting, I’m going to have to try it!
It’s not spicy at all! It adds a nice flavor though. Hope you like it!