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Harvest Cornbread [Vegan]
In the middle of making my classic cornbread recipe I realized I was out of applesauce, so I subbed pumpkin. I figured I’d add sage and anise while I was at it and the result was extra-delicious. Cornbread with a little fall flavoring!
Ingredients You Need for Harvest Cornbread [Vegan]
How to Prepare Harvest Cornbread [Vegan]
- Preheat oven to 400°F.
- Grease a standard 9-inch bread pan, 8-inch square baking pan, or shallow pie dish, and set aside.
- In a large mixing bowl, whisk flour, cornmeal, baking powder, and salt together until well combined.
- Add sage, nondairy milk, pumpkin puree, agave nectar, plus optional sugar and anise, and stir until combined.
- Pour batter into prepared pan and bake for 20 minutes, or until a toothpick inserted in the center comes out clean and the bread is firm to the touch.
Notes
If you want a strong pumpkin flavor, add several dashes of pumpkin pie spice.
Nutritional Information
Calories: 136 Fat: 0.8 g Carbohydrates: 30.3 g Fiber: 2.7 g Sugars: 9.9 g Protein: 3.9 g
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