When a group of people talk about cornbread for any length of time, the discussion will always get around to the question of whether cornbread should be sweet or savory. This is my favorite Country Cornbread recipe that can be made either way–sweet or savory!
Though I like both versions, I have to admit that savory is my favorite.
The great thing is, you can make this cornbread recipe both ways. If you like it savory, make it as described below. For a sweet cornbread, add 2 Tbsp of agave or other sweetener.
We love cornbread around here with soup, chili, beans, sauerkraut, and just about anything!
This recipe is oil, egg, and dairy-free! Great soup and chili recipe links below.
- 2 cups of coarse yellow cornmeal
- 1 cup of flour (spelt, whole wheat, or your favorite)
- 1 tablespoon of baking powder
- 2 cups almond milk (you want a pancake batter consistency)
- 2 teaspoons apple cider vinegar
- 4 ounces of can of creamed corn (this is 1/2 the can)
- 1 small onion, diced
- 1 teaspoon salt
- 1 small chipotle in adobe sauce (optional)
- Combine all ingredients in large bowl.
- Pour into a seasoned iron 12″ iron skillet or baking pan, and bake at 400 degrees for 30 minutes.
I really like it cooked in an iron skillet so the outside gets crusty.
Great Plant-Based Soup & Chili Recipes:
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