Choosing Chia · by Jessica Hoffman★ 5.0
Vegan Cornbread
NUTRITION · PER SERVING35M COOK
CAL 13%·PRO 10%
CARBS 45G70% OF CAL
4G FIBER27G OTHER14G TOTAL SUGAR
FAT 11G39% OF CAL
5G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tender vegan cornbread studded with corn kernels and jalapeños, made with coconut sugar and vegan butter. Warm and crumbly, perfect alongside chili or for breakfast.
sideamericanbaked good🍳 skillet🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Choosing Chia →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 cup white Spelt flour (or gluten-free flour or regular flour)
- 1 cup medium ground cornmeal
- 1/4 cup coconut sugar (or sweetener of choice)
- 1/2 tsp salt
- 1 tbsp baking powder
- 2 flax eggs (2 tbsp ground flax seeds mixed in 6 tbsp water)
- 1/3 cup vegan butter or refined coconut oil, melted
- 1 1/4 cup oat milk (can sub any plant-based milk)
- Fresh corn
- Jalapeno
- Herbs
At a glance
PER SERVING · TIME 35M
CAL 13%·PRO 10%
CARBS 45G70% OF CAL
4G FIBER27G OTHER14G TOTAL SUGAR
FAT 11G39% OF CAL
5G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 206mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 219mg
- Calcium
- 63mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 206MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.