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Vegan Basil Cornbread

  • Prep Time: 10m
  • Cook Time: 35m


  • 2 c cornmeal (I used Bob’s Red Mill brand)
  • 1 c whole wheat pastry flour (or GF all-purpose flour or even almond flour)
  • 2 tsp. baking powder
  • 1/3 c organic coconut oil (melted)
  • 2 tbsp. pure maple syrup
  • 2 c unsweetened almond milk (or other non-dairy milk)
  • 2 tsp. apple cider vinegar
  • 1/2 tsp. sea salt
  • 1/2 c chopped fresh basil
  • 1/2 c frozen organic corn


  1. Combine the non-dairy milk and apple cider vinegar (or lemon juice) in a medium-sized bowl and wisk together. Set aside.
  2. Combine all dry ingredients together (cornmeal, flour, baking powder and salt) in a medium-sized bowl and stir until well combined.
  3. Add the melted coconut oil and maple syrup to the non-dairy milk mixture and wisk until foamy and bubbly.
  4. Mix the wet ingredients with the dry ingredients and stir until well combined. (The batter will be thick).
  5. Stir in the basil and the frozen corn.
  6. 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!)
  7. Bake at 350 degrees for approximately 30 – 35 minutes.
  8. Enjoy!