Vegan Cajun Cornbread

This isn't my first venture into cornbread. I've previously made my Cheesy Protein Cornbread using both whey and casein protein, as well as cottage cheese, for a high protein, low fat, and lower carb cornbread. But today, I'm making a vegan cornbread with more whole foods ingredients. This version is lower in protein, but higher in healthy fats and fiber. But both are gluten and sugar free; you can't go wrong with either one! This is a great side to some Creamy White Bean Chili with Vegetables for a vegetarian meal with a good source of plant based protein

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 400F, and line a 9" square baking pan with parchment paper

Step 2

In a large bowl, whisk together the dry ingredients - cornmeal, almond flour, nutritional yeast, paprika, baking powder, cumin, oregano, thyme, salt, pepper, baking soda, and cayenne

Step 3

Add the wet ingredients to the bowl (water, applesauce, and apple cider vinegar) and mix with a silicone spatula until smooth

Step 4

Pour the batter into the pan, and smooth out the top

Step 5

Bake for 30 minutes, or until the top is firm to the touch, and a toothpick comes out clean. The internal temperature should be around 200F

Step 6

Let rest in the pan for 10 minutes before transferring to a wire rack to cool completely before slicing

↑Support creators by visiting their site 😊