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Rosemary Maple Vegan Cornbread is the Perfect Sweet and Savoury Combination

vegan cornbread with rosemary and maple on a countertop
Prep Time
10 min
Cook Time
35 min
Yields
6-8 servings

Fall weather and cornbread go hand-in-hand, and this vegan recipe is sure to become your new go-to. All you need is one bowl, (yay for fewer dishes!) and ingredients you most likely already have in your pantry and fridge. With a perfect moist center and the crispiest edges, it’s the perfect vessel to lather vegan butter onto. Combining maple syrup with fragrant rosemary lends this classic recipe a punchy twist that complements its sweet and earthy flavours.

Related: Savoury Pumpkin, Feta & Sage Muffins

Love Tamara and Sarah’s vegan cornbread? Try their herby green soup next!

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ingredients

1 ½
cups spelt, whole wheat or all-purpose flour
1 ½
cups cornmeal
½
tsp sea salt
2
Tbsp baking powder
2
cups unsweetened almond milk or non-dairy milk of choice
cup extra virgin olive oil
½
cup maple syrup
1
heaping Tbsp fresh rosemary or 1 tsp dried rosemary, plus 1 sprig fresh rosemary for topping (optional)
Vegan butter, to serve (optional)
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directions

ingredients for vegan cornbread with rosemary and maple on a countertop
Step 1

Preheat the oven to 350°F.

Step 2

In a large bowl, combine the flour, cornmeal, sea salt and baking powder and mix thoroughly.

dry ingredients for vegan cornbread with rosemary and maple in a bowl
Step 3

Make a little well in the centre, then pour in the almond milk, olive oil and maple syrup.

Step 4

Whisk the dry and wet ingredients together until a batter forms, then fold in the rosemary.

batter for vegan cornbread with rosemary and maple in a bowl
Step 5

Oil a 9-inch cast iron skillet thoroughly. You can also use a brownie tin or a pie plate. Pour the batter in and top with a sprig of fresh rosemary (optional).

batter for vegan cornbread with rosemary and maple in a cast iron skillet
Step 6

Bake for about 35 minutes or until a toothpick inserted in the center comes out clean.

Step 7

Enjoy on its own or with vegan butter.

Step 8

Store on the counter for 1-2 days and toast before eating. You can also store it in the fridge for up to a week and in the freezer for 2-3 months.

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