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.
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.
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.
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 8×8 inch square pan instead of a loaf pan.
- Buy organic cornmeal because there is so much pesticide used and organically modified corn out there.
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.
- 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.
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Sweet Cornbread
Ingredients
- 1/2 cup cornmeal
- 1 1/2 cups all-purpose four
- 2/3 cup coconut sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/3 cup extra virgin olive oil
- 3 tablespoons dairy-free butter, melted
- 1 tablespoon maple syrup
- 1 1/4 cup dairy-free milk - I used oat milk
- 2/3 cup dried dates - chopped small
- 1/2 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
Nutrition
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Vicky
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!