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    You are here: Home / Breakfast / Sweet Cornbread Recipe

    Sweet Cornbread Recipe

    Published: January 4, 2020. Last Updated: May 24, 2021 by: Ginny McMeans

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    Layers of slices of cornbread dotted with dates and pecans in the mix.

    Sweet Cornbread is so simple - it starts with an easy homemade quick bread mix and you add sweetness in the form of dates and protein-packed pecans. A vegan cornbread that's healthy enough for breakfast and sweet enough for a snack.

    Front view of quick bread slices of cornbread overlapping towards the camera.

     
    Sweet Cornbread is so simple to make because it just takes a little measuring and chopping. Homemade cornbread is one of the easiest ways to bake from scratch.

    There's no special sifting or beating until fluffy. You just put everything in a bowl and blend. In fact, it's nice to not overwork. Just mix and bake.

    I added dates and pecans because I like to feel creative and see what I can come up with. This time I got a beautiful cornbread that is healthy enough for breakfast and sweet enough for a snack.

    There's a balanced flavor and it has just the right amount of sweetness while the texture is the perfect combination of being both soft and dense.

    Since coconut sugar is used the sweetness is mellowed out and can stand the extra texture of chopped dates. And as we all know dates go really well with nuts. Especially pecans.

    Overhead photo showing dried fruit and nuts inside of bread slices.
     

    Cornbread recipe varieties

    There are actually four different cornbread recipes on my blog alone. 

    Besides this sweet cornbread recipe there are:

    • Cornbread Corn Muffins have little bits of corn inside for that special bread on the side.
    • If you like some spice in your life then these Green Chili Cornbread squares will make you very happy.
    • Skillet Cornbread is a classic and only has six ingredients.

     
    You can see I really like cornbread. It is so nice to have the option of different bread to choose from your meals. From Classic to spicy to sweet. And if it's can be quickly made from scratch then that is super too.

    Slices of sweet cornbread with scattered pecans behind.

    Cornbread baker's tips

    • Use yellow cornmeal instead of white. It's traditional and tastes really good in this recipe.
    • You can use all cornmeal but a combination of flour and cornmeal still gives you lots of corn flavor and the bread holds together really well.
    • Make sure it's cornmeal, not corn flour.
    • You can also use an 8x8 inch square pan instead of a loaf pan.
    • Buy organic cornmeal because there is so much pesticide used and organically modified corn out there.

     
    Layers of slices of cornbread dotted with dates and pecans in the mix.

    How to make vegan cornbread

    • cornmeal- a traditional ingredient with adds weight and texture to the quickbread.
    • all-purpose flour -  helps lighten the cornmeal for a more even texture.
    • coconut sugar -  just a little extra sweetness.
    • baking powder -  is the leavening agent.
    • salt - a necessary seasoning for taste.
    • extra virgin olive oil - adds flavor and crunchy texture when baked.
    • dairy-free butter - is necessary and adds a really nice flavor ingredient.
    • maple syrup - adds a rich sweet undertone.
    • dairy-free milk - blends all of the dry ingredients and also adds an underlying layer of flavor.
    • dates - pushes this sweet cornbread up a notch.
    • pecans - give a mild crunchy bite every now and then.

     

    Overhead photo of slices off of a loaf of sweet cornbread on a purple cloth napkin.

    • Lightly grease a loaf pan or an 8 inch square pan.
    • In a bowl, combine cornmeal, flour, sugar, baking powder, and salt.
    • Add the oil, melted dairy free butter, maple syrup, and dairy free milk. Mix until just blended.
    • Add the chopped dates and pecans and mix until just combined.
    • Pour into the prepared pan.
    • Bake at 350° for 35 minutes for the square pan and 45 minutes for the loaf pan or until a toothpick inserted into the center comes out clean.

     

    Can you freeze cornbread

    Yes, and it's as simple as any other baked goods.
    IF FREEZING:
    Just pack in a freezer bag and refrigerate. Will keep in the freezer for up to 6 months.
    TO PREPARE AFTER FREEZING:
    Remove from the freezer and just set out. It will defrost in no time. You can also just move the loaf or slices into the refrigerator and eat as wanted.

     
    Overlapping slices of cornbread filled with dates and pecans.

    As an Amazon Associate, I earn from qualifying purchases. This post contains affiliate links. Read my disclosure policy here.

    If you take a photo of your sweet vegan cornbread I would love to see it. Follow me over on Instagram and tag me on your photo @vegan_in_the_freezer.

    Your opinion means a lot to me and if you'd like to leave a comment and possibly a star rating I'd love to hear your thoughts.

    Date Pecan Cornbread is so simple - it starts with a packaged mix and you add dates and pecans

    Sweet Cornbread

    Ginny McMeans
    Sweet Cornbread is so simple - it starts with an easy homemade quick bread mix and you add sweetness in the form of dates and protein-packed pecans.
    5 from 5 votes
    Print Save Saved
    Prep Time 15 mins
    Cook Time 35 mins
    Total Time 50 mins
    Course Breakfast
    Cuisine Quick Bread
    Servings 12 Squares
    Calories 257 kcal

    Ingredients
      

    • ½ cup cornmeal
    • 1 ½ cups all-purpose four
    • ⅔ cup coconut sugar
    • 1 tablespoon baking powder
    • ½ teaspoon salt
    • ⅓ cup extra virgin olive oil
    • 3 tablespoons dairy-free butter, melted
    • 1 tablespoon maple syrup
    • 1 ¼ cup dairy-free milk - I used oat milk
    • ⅔ cup dried dates - chopped small
    • ½ cup pecans - chopped

    Instructions
     

    • Lightly grease a loaf pan or an 8 inch square pan.
    • In a bowl, combine cornmeal, flour, sugar, baking powder, and salt.
    • Add the oil, melted dairy free butter, maple syrup, and dairy free milk. Mix until just blended.
    • Add the chopped dates and pecans and mix until combined.
    • Pour into the prepared pan.
    • Bake at 350° for 35 minutes for the square pan and 45 minutes for the loaf pan or until a toothpick inserted into the center comes out clean.

    Notes

    IF FREEZING:
    Will keep in the freezer for up to 6 months.
    TO PREPARE AFTER FREEZING:
    Remove from the freezer and just set out. It will defrost in no time. You can also just move the loaf or slices into the refrigerator and eat as wanted.

    Nutrition

    Serving: 1SliceCalories: 257kcalCarbohydrates: 31gProtein: 3gFat: 13gSaturated Fat: 6gSodium: 296mgPotassium: 127mgFiber: 3gSugar: 12gVitamin A: 70IUCalcium: 43mgIron: 1.1mg
    Tried this recipe?Let us know how it was!

     

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    Breakfast starts with a packaged mix and you add dates and pecans. Healthy enough for breakfast and sweet enough for a snack.

    Dates and pecans shine in this overhead photo with pecans sprinkled around.

    A simple quickbread that also has dates and pecans

    More Breakfast

    • Easy Vegan Crepes
    • Maple Glazed Vegan Donuts
    • The Best Vegan Pumpkin Muffins
    • Vegan Pumpkin Pancakes

    Reader Interactions

    Comments

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      Recipe Rating




    1. Vicky

      November 11, 2018 at 12:27 pm

      5 stars
      I am so surprised there aren't more recipes using cornbread this way. It is so delicious and easy! Loved the dates to sweeten and pecans to make it festive for the holidays. Thanks so much!

    2. Sandy

      April 18, 2021 at 6:26 pm

      5 stars
      I skipped butter and sugar for breakfast bread, and it turned out great. I love the flour cornmeal combo as it gives sturdiness and density to loaf.

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    For years I dabbled in cooking vegan food, but since I became a mom it has become more important for me than ever. What I’m after is a great collection of healthy and not time-consuming vegan recipes that make the whole family look forward to meals together.

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