Looking for a Plant Based Cornbread recipe that is gluten free, oil free AND refined sugar free? Well here it is, and boy is it delicious. Approved by my best food critic, Talia Dalton! =) This cornbread would go great with my Super Chili recipe or it is great on its own with a little jam.
Ingredients
1 cup cornmeal
1 cup rolled oats
1 Tbs flax meal
6 Tbs water
1 tsp aluminum free baking powder
1/2 tsp baking soda
3 dates
1 cup unsweetened almond milk ( or plant milk of your choosing )
1 Tbsp peanut butter
1 cup corn
Instructions
- Preheat oven to 400°
- Add oats and cornmeal to blender and blend lightly for a coarse flour
- Mix flax meal and water together and let sit a few minutes
- Add flour mixture to a bowl and mix in the baking powder and soda
- Add dates, almond milk & peanut butter to blender and blend until there are no remaining date chunks
- Pour into the bowl with the flour mixture
- Add in the flax meal mixture and the corn
- Mix until smooth
- Pour into a bread pan that is lightly coated with coconut oil or use a silicone bread pan
- Bake for 35 minutes
Did You Make This Recipe?
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13 comments
Loved the banana bread. Making this tomorrow.
Can you make these into muffins?
Try it and let us know how they turn out.
I made these into muffins. The recipe made 16 muffins and they cooked perfectly in 17 minutes.
Thank you so much! This was delicious and SO easy to make! I used a coarse corn meal, like you, and blended it a little with the oats into a coarse flour like you suggested. It had a hearty crumb and just one slice was so satisfying and delicious. I served it with vegan 3 bean chili. I cook almost entirely from scratch and I rarely add salt to recipes, but I tend to like a bit of salt to complement the sweetness of baked goods, so I added 1/2 tsp of salt to the recipe. Other than that I didn’t change a thing. As a variation, next time I might add finely minced jalapeño and red pepper along with the corn to make a Southwest corn bread. Your recipe is going to be a regular in our home this fall to go along with soups and chilis. Thanks again 🙂
I made this without the peanut butter since I don’t keep any nut butters on hand, too tempting. I did add chia seed to the flax for additional thickening.
Thanks for sharing this. I have a son with a nut allergy and was wondering what to try
I was wondering if I could substitute any other sweetener for the dates like maybe maple syrup or agave This looks incredible!
I have now made this three days in a row. On the first day, I followed the recipe exactly. It was delicious!
Day 2 I added reasons, and I did not grind up the oatmeal.
Day 3 I blended the oats really fine, and I added in a lot of frozen bananas, as well as reasons. I spread these thin Lee, and they ended up as cookies.
HI jill, this recipe is sooo delish! Thank you so much for this one because I have tried others which didnt rise and didn’t taste as good as yours. This is my second batch along with that delicious chili. Keep them coming girl!
I’d like to make these into blueberry cornbread muffins. Could someone that may be reading this please tell me if they have tried adding anything so juicy to this recipe, and what modifications should I make to the recipe?
I made this without the added corn as I realized I was out after I started. It was very dry. Next time I will be sure to only make with the corn. I am sure that was my problem. It also wasn’t as tasty as I hoped but again missing corn!
I didn’t have a load tin do I made these into muffins. The recipe made 16 muffins which cooked perfectly in 17 minutes.
I personally would add a touch of salt next time but very much enjoyed the end result. Thank you!