Vegan Sweet Potato Maple Herb Cornbread
A vegan twist on a Southern favorite - Vegan Sweet Potato Maple Herb Cornbread. A beautiful melody of sweet + savory flavors AND it only requires one bowl!
Servings: 8 servings
Calories: 368kcal
Ingredients
CORNBREAD:
- 1 ½ cups Yellow cornmeal, GF if needed!
- 1 ½ cups organic all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon sea salt
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon ground cinnamon
- ½ teaspoon allspice
- ½ teaspoon dried thyme
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
- 1 cup sweet potato puree (About 1 lb. sweet potatoes; See Post for How To)
- ¾ cup Almond milk (You can use your fave plant-based milk!)
- ½ cup pure maple syrup
- 6 Tbsps vegan butter, melted
OPTIONAL TOPPING:
- Melted vegan butter
Instructions
TO MAKE THE CORNBREAD:
- Preheat oven to 400 degrees Fahrenheit and generously grease your cast iron skillet and set aside.
- In a large mixing bowl, add the cornmeal, flour, baking powder, salt, parsley, thyme, garlic powder, smoked paprika, oregano, basil, cayenne pepper, cinnamon, and allspice, whisking them together until combined.
- Add the milk, sweet potato puree, maple syrup, and melted butter, stirring everything together using a rubber spatula until combined and the batter becomes thick, smooth, yet easy to stir.
- Scoop batter into prepared skillet and evenly spread around.
- Bake for 25-30 minutes, or until the center is fully cooked through. NOTE: I usually check the middle after 25 minutes with a sharp knife to test how clean it comes out. Once fully done, the center will come out entirely clean.
- Remove cornbread from oven and let it cool for 10-15 minutes before slicing and serving. Brush the top with melted vegan butter, if desired.
- Bon Appetit!
Notes
- STORAGE: You can store your leftover cornbread in an airtight container in the refrigerator for 2-3 days for optimal freshness. Simply reheat cornbread in the oven at 350 degrees Fahrenheit when ready to serve again. In addition, you can freeze leftovers for up to 3 months. Just thaw it overnight in the refrigerator and reheat in the oven when ready to serve.
- GLUTEN-FREE OPTION: To make this cornbread entirely gluten-free, simply ensure that the cornmeal is GF-friendly as well as the flour. I like to use Bob's Red Mill GF 1-to-1 baking flour.
- EQUIPMENT: Here, I’ve curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially with this Vegan Sweet Potato Maple Herb Cornbread. Everything from my fave baking sheet, skillet, mixing bowls, high-powered blender, cooking utensils, and more. SEE THEM HERE!
- SWEET POTATO PUREE: See post for more + how to make this!
- INGREDIENT VARIATIONS: You can make your cornbread more savory by removing the maple syrup and adding other great ingredient options: jalapeños, chopped green chilies, corn kennels, spinach, kale, or additional herbs + seasonings.
Nutrition
Calories: 368kcal | Carbohydrates: 62g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 2g | Sodium: 565mg | Potassium: 351mg | Fiber: 5g | Sugar: 15g | Vitamin A: 6824IU | Vitamin C: 7mg | Calcium: 169mg | Iron: 3mg