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  • Prep-time: / Ready In:
  • Makes one 8-inch pan

When it comes to Southern cooking, cornbread is as classic as it gets. This lightly sweet plant-based version gets a boost of color and flavor from frozen corn and fresh red bell pepper. Serve a big slice as a side to a warm bowl of chili or enjoy on its own with a hearty slather of homemade corn butter.


  • 1 cup unsweetened, unflavored plant-based milk
  • ½ cup unsweetened applesauce
  • 1 tablespoon flaxseed meal
  • 1 tablespoon pure maple syrup
  • 1 tablespoon apple cider vinegar
  • 1 cup whole wheat flour
  • 1 cup yellow cornmeal
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt
  • 1 cup frozen corn
  • ¼ cup chopped red bell pepper


  1. Preheat oven to 375°F. Line an 8-inch square baking pan or 2-quart square baking dish with parchment paper. In a bowl stir together the first five ingredients (through vinegar). Let stand 5 minutes.
  2. In a large bowl stir together the next five ingredients (through sea salt). Add milk mixture. Stir just until moistened. Stir in corn and bell pepper. Spread batter in prepared pan.
  3. Bake 30 to 35 minutes or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack 5 minutes. Cut into squares and serve warm.

Comments (4)

(5 from 2 votes)
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Debra Donaldson1 month ago
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It’s delicious! As a Southern girl I have to have Cornbread to survive and this is just what I wanted .

Wes3 months ago
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Can this be used in a bread machine?

Eva3 months ago
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How do I make it gluten free?

ian h.12 months ago
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I love the addition of red bell pepper in this recipe. It makes me wonder what else I could substitute in… maybe some kale or green onions!

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Headshot of Nancy Macklin
about the author

Nancy Macklin, RDN

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.

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