Extra-Corn Vegan Cornbread (Wheat-Free)

Name: Extra-Corn Vegan Cornbread (Wheat-Free)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 10 servings
Cuisine: Southern Recipes, American
Ingredients: 0.25 cup Agave Nectar; 2 tsp Baking Powder; 3 tbsp Chia Seeds; 1.5 cups Corn; 1.5 cups Cornmeal; 1 tsp Salt; 1 cup Spelt Flour; 0.5 cup Sucanat; 1.5 cups Water

Breakfast 🍳Side Dish 🥗Snack 🍿 Southern Recipes 🇺🇸American Low-Sodium Heart-Healthy ❤️Vegetarian 🥦Vegan 🌱Plant-Based 🌻Halal 🕌Kosher ✡️Pescatarian 🐟

Extra-Corn Vegan Cornbread (Wheat-Free) bakes up tender with a gentle, natural sweetness from sucanat and agave. Chia seeds bind the batter while spelt flour keeps the crumb soft, and whole corn kernels add juicy pops in every bite. Serve warm with chili, soups, or as a cozy side for weeknight dinners and potlucks.

Prep10 mins
Cook25 mins
Serves10
DifficultyEasy

1

Preheat the oven to 375 degrees F (190 degrees C). Grease a loaf pan.
2

Soak the chia seeds in warm water in a bowl for 5 minutes; drain.
3

Blend the chia seeds in a blender until smooth; add the sucanat and agave nectar. Blend the mixture again until smooth.
4

Sift the cornmeal, spelt flour, baking powder, and salt into a large mixing bowl. Add the frozen corn kernels and chia seed mixture to the cornmeal mixture; stir and pour into the prepared pan.
5

Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.