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Anna Larsson: "This is my go to recipe for cornbread now. I made…" Read More
8Ingredients
45Minutes
590Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 cups cornmeal (ORGANIC, non-GMO)
- 1 cup unbleached all-purpose flour (organic)
- 2 tsp. baking powder (aluminum-free)
- 1/3 cup organic coconut oil (melted/liquid)
- 2 Tbsp. maple syrup (organic)
- 2 cups almond milk (homemade, room temperature)
- 2 tsp. apple cider vinegar (organic, or fresh squeezed lemon juice)
- 1/2 tsp. Himalayan pink salt
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NutritionView More
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590Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories590Calories from Fat220 |
| % DAILY VALUE |
| Total Fat24g37% |
| Saturated Fat16g80% |
| Trans Fat |
| Cholesterol |
| Sodium330mg14% |
| Potassium470mg13% |
| Protein13g |
| Calories from Fat220 |
| % DAILY VALUE |
| Total Carbohydrate82g27% |
| Dietary Fiber6g24% |
| Sugars11g |
| Vitamin A10% |
| Vitamin C15% |
| Calcium35% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
Anna Larsson 2 years ago
This is my go to recipe for cornbread now. I made it in a cast iron skillet. Everyone enjoyed it (that never happens!) Follow up from a happy accident: made with gluten free flour, and the garbanzo flour gave the bread a moist, dense, eggy texture. Try replacing part of the wheat flour with 1/4 cup of garbanzo flour. And I like it with no sugar and 1.5x salt.
Sharon Parvin 6 years ago
Best recipe for vegan cornbread I’ve made. I will bake it a little longer next time and try reducing oil to 1 Tbsp; I cut it to 2 Tbsp this time and it was fine.