Whole Wheat Vegan Cornbread

Made with whole wheat flour and sweetened with maple syrup, this Whole Wheat Vegan Cornbread is a healthy side dish for all your fall dinners!

📝 Ingredients

• 2 flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water)
• 2 cups whole wheat flour
• 2 cups cornmeal
• 4 teaspoon baking powder
• 1 1/2 teaspoons salt
• 2 cups almond milk
• 1/2 cup pure maple syrup
• 1/4 cup coconut oil (melted and cooled)
• 1/2 cup fresh or frozen corn kernels (optional)

👨‍🍳 Instructions

1. 1Preheat your oven to 400 °F and line 16 muffin cups with silicone muffin liners or spray with non-stick cooking spray. Alternatively, you can grease a 9 x 13 inch baking dish. Set your baking dish of choice aside.
2. 2Prepare your flax eggs by whisking 2 tablespoons of ground flaxseed with 6 tablespoons of water. Set aside to thicken.
3. 3In a large bowl, whisk together the whole wheat flour, cornmeal, baking powder and salt.
4. 4To the flour mixture, add in the non-dairy milk, maple syrup, melted coconut oil and thickened flax eggs. Stir until just combined.
5. 5If using, fold in the corn kernels.
6. 6Evenly distribute the batter among the muffin cups or pour the batter into your 9 x 13 inch baking dish and spread it out into an even layer.
7. 7Bake the cornbread for 20-25 minutes or until a toothpick inserted into the center comes out clean.
8. 8Serve warm or allow the cornbread to cool before storing it in an airtight container in the refrigerator for up to a week.