Easy {Vegan} Cornbread

easy vegan cornbread

It’s chili time of year, y’all. And you know what that means, dontcha? Cornbread. Sweet, sweet cornbread sitting along side of that piping hot bowl of chili. But none of that silly Jiffy boxed kind of cornbread. No, no no…you know better by now! We’ve got no room for that nonsense in our real food kitchens! When cornbread is this easy to make, you’ve got no excuses.

I love the original recipe’s taste. However, I wanted to cut down the oil a bit and swap out a few ingredients for more real food friendly ones. After a few attempts, a little tweaking here and there, I finally perfected this recipe and got a thumbs up from the fam. It now permanently earns a place in my meal plan rotation.

easy vegan cornbread ingredients

Easy {Vegan} Cornbread
Recipe type: Bread
Prep time: 
Cook time: 
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Serves: 1 loaf
This easy, real food cornbread is dairy, egg, soy and nut free. Adapted from: Hey Morningstar!
  • 1½ cups corn flour
  • ½ cup whole wheat flour
  • ½ cup coconut sugar
  • 1 tsp baking soda
  • ½ tsp sea salt
  • 1 flax egg (1 T ground flax seeds + 3 T water)
  • 1 cup cold water
  • ¼ cup neutral flavored oil
  • ¼ cup applesauce
  • 2 T apple cider vinegar
  1. Preheat oven to 350 degrees.
  2. In a small bowl, mix together your flax and water and let sit 10 minutes to gel up.
  3. In large bowl, mix all the dry ingredients.
  4. In small bowl, mix together the remaining wet ingredients minus the flax egg.
  5. Slowly combine the liquids with the dry ingredients.
  6. Add the flax egg and mix until just combined.
  7. Pour into a parchment lined 8x8 pan.
  8. Bake for 25-30 minutes or until toothpick comes out clean.
  9. Cool for 10 minutes before slicing.
I used canola oil in this recipe since it's a neutral flavored oil. However, it is a refined oil. So, if you are looking to make this 100% real food approved, use coconut oil. Please note, that you may have a slightly coco-nutty flavor.

Eat this cornbread along side a hot bowl of chili or with pulled pork and coleslaw.

What’s your favorite cold weather dish?

If you make this recipe, be sure to snap a photo and tag us @realfood_life, or hashtag it #realfoodlife. I’d love to see what you make!

Until next time, keep it real.

Homemade Almond Flour

Almond Flour

Now that you are making your own almond milk you most likely have an abundance of pulp in your fridge or freezer just waiting to do something with it. Never fear! I have a way to turn that pulp into usable flour for baked goods.

Real Food Recipe: Almond Flour
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Cook time: 
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  • Leftover almond pulp from making almond milk 2 or more times.
  1. Set your oven on the lowest setting possible. My lowest setting is 170 degrees.
  2. Spread your almond pulp out on a baking sheet and place it in the oven. Let it bake for about 3-4 hours (checking and turning periodically). Yours might take longer.
  3. Once it feels completely dried out let it sit for another 30min -1 hour to cool completely. Add to a food processor, or use the dry container on your Vitamix and process just long enough until it becomes flour.
  4. Store in your refrigerator or freezer. Use it in place of flour when baking or sub ½. Keep in mind that almond flour might need more more binding agent when substituting in baking. A little experimenting might be in order.

If you make this recipe, be sure to snap a photo and tag us @realfood_life or hashtag it #realfoodlife. I’d love to see what you make!

Until next time, keep it real.