Vegan "Buttermilk" Cornbread

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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 128.9
  • Total Fat: 5.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 63.7 mg
  • Total Carbs: 18.0 g
  • Dietary Fiber: 2.3 g
  • Protein: 2.1 g

View full nutritional breakdown of Vegan "Buttermilk" Cornbread calories by ingredient


Mildly sweet with a smooth crumb. Mildly sweet with a smooth crumb.
Number of Servings: 9


    1 C. corn meal
    1/2 C. whole wheat pastry flour
    1 scant C. original almond milk
    1 TBS apple cider vinegar
    1 tsp baking powder
    .5 tsp sea salt
    1 TBS Suzanne's Just Like Honey Rice Nectar (or agave)
    2.75 TBS canola oil

    Choose organic ingredients when possible.


Put apple cider vinegar into a measuring cup. Fill cup with almond milk to 1 c. mark. Set aside to sour.

Mix dry. Whisk almond milk/ACV mixture. Add oil and sweetener. Whisk until foamy. Add wet to dry and blend. Do not over mix. Put into lightly greased muffin tins. This is enough batter for 9 muffins, so once you fill the 9 wells with batter, fill the other halfway with water to make sure everything bakes evenly. The water also helps keep the muffins moist.

Bake at 350 until batter pulls away from the sides of the tin and the edges are golden brown, about 20-25 min. Let cool slightly on a wire rack. Great with chili!

Makes 9 muffins.

Number of Servings: 9

Recipe submitted by SparkPeople user LEONALIONESS.