{"id":1137,"date":"2020-10-13T19:29:53","date_gmt":"2020-10-13T19:29:53","guid":{"rendered":"https:\/\/thequaintkitchen.com\/?p=1137"},"modified":"2022-01-11T16:27:51","modified_gmt":"2022-01-11T21:27:51","slug":"sweet-homemade-vegan-cornbread","status":"publish","type":"post","link":"https:\/\/thequaintkitchen.com\/en\/sweet-homemade-vegan-cornbread\/","title":{"rendered":"Sweet Homemade Vegan Cornbread"},"content":{"rendered":"\n


A wonderfully sweet homemade vegan cornbread that\u2019s good on its own or with a good hearty dish like chili or stew. It has a light crumbly texture yet is moist and almost cake-like. I mean if we\u2019re being honest, cornbread is not bread at all, it\u2019s basically a cake. A delicious side nonetheless. But if you\u2019re looking for a side that isn\u2019t sweet, you might prefer these baguette crackers<\/a> instead!<\/p>\n\n\n\n

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A lot of cornbread recipes will call for a corn muffin\/cornbread mix, but it\u2019s just as easy to make it from scratch! Plus you probably have most of the ingredients in your pantry already if you occasionally bake. The only thing you might need to get is some cornmeal, so instead of buying the mix, just get the raw ingredient. Then boast about the fact that you made some sweet homemade vegan cornbread at the next family dinner (whenever those are a thing again).<\/p>\n\n\n\n

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Making some bomb sweet vegan cornbread<\/strong><\/h2>\n\n\n\n
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Personally, I\u2019m a big fan of that boston market style cornbread that\u2019s sweet and fluffy and oh-so-addictive. As opposed to the denser and more mealy version of cornbread. That\u2019s why this recipe (and most) uses a blend of flour and cornmeal. To get that cake texture rather than a grainy one. And if you want your cornbread even fluffier<\/em>, you can blend the cornmeal in a food processor so it\u2019s finer. But it does take away that traditional crumbliness of cornbread. <\/p>\n\n\n\n

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As for the amount of sugar in this sweet vegan cornbread, I found it to be just right for it to pair well with savoury food but also to be eaten alone with some vegan butter<\/a> or an extra drizzle of agave or maple syrup. But if you prefer your cornbread to be sweeter, feel free to increase the amount by up to 30g more. <\/p>\n\n\n\n

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If you make this recipe please let me know in the comments! All feedback is very much appreciated and I would love to hear from you! You can also tag me on instagram @the.quaint.kitchen or use the hashtag #thequaintkitchen to share your creations!<\/strong><\/em><\/p>\n\n\n\n

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Sweet Homemade Vegan Cornbread<\/h2>\n
<\/div>\nTatyana<\/span>\n
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Sweet and moist cornbread that\u2019s easy to make and perfect for pairing with hearty dishes or even to eat on its own.<\/span><\/div>\n
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Course <\/span>Side Dish<\/span><\/div>
Total Time <\/span>55 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Servings <\/span>6<\/span> people<\/span><\/span><\/div><\/div>\n\n
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<\/div>Ingredients
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