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Have you ever wondered, ‘What is the best plant based cornbread?’ Sounds kind of silly when I write it. But, that’s exactly what I had been asking myself a couple of weeks ago. My kids and I had made it a goal to cook more, together, during our Covid-19 quarantine. We love spending time together and cooking has been a passion of mine for years. So, why not kill two birds with one stone, so to speak, and do both. Plus, it would be educational (Great, now I sound like my father 🙂 )

I did a quick search for healthy cornbread recipes online and found this great new website, called pureandplantbased.com.  This website was created by a 19 year old named Alexis who has put together quite a professional looking website with great content. Check it out when you get a minute. Their story is pretty interesting, and not too different from mine, actually. Alexis and her family were eating the typical American diet until they discovered how much junk was actually in the foods that they were eating. After watching the food documentary, ‘What the Health?’ they changed their diet completely and it was plant based from there on out

Shortly afterwards, Alexis’s father was diagnosed with a stomach tumor and shortly thereafter had surgery to remove it. He quickly recovered, much in part to their newfound, healthy diet, the family believes. And, pureandplantbased.com was born with the mission of helping others discover this fantastic and powerful new lifestyle. How awesome is that?

Well, today we are creating and reviewing ‘The BEST Plant Based Cornbread’ recipe, from pureandplantbased.com. Let’s get cracking, shall we?

How to make the best plant based cornbread by pureandplantbased.com

I followed the recipe and will narrate it for you, as follows:

  1. So, for starters we’re taking one cup of almond milk and two tablespoons of Apple cider vinegar and we’re going to mix that together in a big mixing bowl.
  2. We are going to take one cup of whole wheat pastry flour in a separate bowl. Then, add to it, one cup of organic corn meal. We’re then going to  take one tablespoon of baking powder, and slam that in there. Next, take half a teaspoon of baking soda and add that to the mix.  And, finally add three quarters of a teaspoon of salt and mix this up thoroughly. 
  3. Next, we are going to take half a cup of chopped pickled jalapenos. As my daughter says, “We’re going to get jalapeño face” (as in, All up in your face…nevermind). I love it. Although it seems odd to add this to the dry mix, that’s what the recipe says. So, add those to the mix. It worked great.  So mix that up and then we are going to go back to the wet ingredients. 
  4. We’re going to add two flax eggs or, basically, the alternative to two eggs. This is such a great way to keep this recipe plant based and an, oh-so creative alternative. 
  5. Next, add half a cup of water style=”font-weight: 400;”> and half a cup of applesauce. This recipe is super simple. We’re going to mix all that up. 
  6. Then, we’re going to combine the two bowls. I typically add the wet mix to the dry mix. Stir all that up. Mix until it’s just incorporated and combined. I give it a thumbs up. 
  7. You’re going to take this and you’re going to put it into a lightly oiled cast iron skillet. I have this one ready with just a swipe of coconut oil. Pour the batter in there, nice and easy. That’s ready to go. 
  8. Pop that into the oven at 400 degrees for 30 minutes and let that bad boy bake.

Side Note: How to make Flax eggs 

For each egg substituted, just take 1 Tbsp of Ground Flaxseed and add 3 Tbsp of warm water. Stir and let rest to absorb for 5 minutes to thicken. Then add this as you would as a substitute for eggs in the recipe. I always have ground flax seed handy, as I add it to my breakfasts daily. So simple and healthy.

I’ll tell you, this recipe couldn’t have been easier to make. And, my daughter and I had a lot of fun putting that together. So, we’re going to leave that in there for 30 minutes at 400 degrees. 

You know what? When it came out, it looked almost identical to the photo on the website. If I sound surprised, it’s because I had my doubts about 20 minutes into baking. I took a peek into the oven and noticed that the cornbread had browned significantly with almost 10 minutes left to bake. I

 was about ready to lower the temperature when I opted not to. I thought, let’s trust the recipe and see how it goes. Sure enough, it was perfectly finished at 30 minutes.  

Soooo…How’d it taste?

I plated it up with some vegetarian chili that I made, added some dice up avocado to my wife’s bowl. I like a little bit of onion on mine, so I added that with the avocado. And, I realized that I had some kale in the fridge, too. I chopped that up and threw that into my bowl, as well. I like to get some greens in every meal, if possible. 

Here are some photos I took throughout the process. I included some of what it looked like after a few bites and mixed in really thoroughly with kale. The cornbread was delicious. Exactly as described in the description. It was deliciously soft on the inside and crispy on the outside. 


So, check out pureandplantbased.com. It’s another great resource that you can use as you migrate towards a more plant based lifestyle, yourselves. And, definitely try the cornbread. You’ll dig it, for sure.