Scrumptious Healthy Vegan Cornbread (Low Cal, Gluten Free)

It’s funny how late in my life corn got into my menu and how much in love I am with its sweetly filling aftertaste right now!

You know how as children, we rely on our parents for meals and food choices, and for some reason corn wasn’t a regular on our table.

I discovered its heavenly taste when I moved into a boarding school when I was 16, and I can literally eat anything and everything with it now!

At some point I was forcing myself not to eat corn, because I had this personal trainer who told me it had too much carbs, but I soon parted with her, as she just couldn’t understand my lifestyle choices and kept telling me I needed to eat eggs!

With just 57 calories and 9 grams of carbs per serving I couldn’t disagree more on not eating this mouthwatering cornbread because of carbs!

(scroll further down for full recipe)

The winter months call for richer, thicker foods and this healthy yet delish cornbread can be used as a mouth-filling base for all kinds of sweet and salty spreads

Healthiest Vegan Recipes

If you are looking for more tasty recipes that also help boost energy, fight inflammation, and optimize your weight, then Download The Complete Vegan Recipe Solution. It features 145 nutrient-dense meals, all designed with YOUR HEALTH in mind!

Part of what makes this cornbread so spectacular is that you bake it in a bit of hot olive oil, which gives it this incredible crust that could bring a grown man to tears.

Scrumptious Healthy Cornbread

Prep time Cook time Total time
Serves: 8 pieces

Ingredients

2 teaspoons olive oil

1 cup cornmeal

½ teaspoon salt

½ teaspoon baking soda

1 cup almond milk

½ teaspoon apple cider vinegar

½ Tablespoon egg replacer plus 2 Tablespoons water

1 tablespoon dried rosemary

Instructions

Preheat oven to 450°F. Add the 2 teaspoons of olive oil to an 8×8 baking dish and swirl so the bottom is coated. Bake in the oven for 10 minutes, until the oil is hot.

Meanwhile, in a large bowl, combine the corneal, salt, and baking soda. Add in the almond milk, apple cider, vinegar, and egg or egg replacer and stir until no lumps remain. Stir in the dried rosemary.

Pour the batter into the hot oiled pan and bake in the oven at 450°F for about 12 minutes, or until a toothpick inserted into the center comes out clean. Let cool before slicing, slathering with buttah, and devouring.

If you are looking for more tasty recipes that also help boost energy, fight inflammation, and optimize your weight, then Download The Complete Vegan Recipe Solution. It features 145 nutrient-dense meals, all designed with YOUR HEALTH in mind!