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Date Pecan Cornbread is so simple - it starts with a packaged mix and you add dates and pecans
5 from 3 votes

Sweet Cornbread

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.
Course Breakfast
Cuisine Quick Bread
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 12 Squares
Calories 257kcal
Author Ginny McMeans


  • ½ cup cornmeal
  • 1 ½ cups all-purpose four
  • cup coconut sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 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
  • cup dried dates - chopped small
  • ½ cup pecans - chopped


  • 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.


Will keep in the freezer for up to 6 months.
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.


Serving: 1Slice | Calories: 257kcal | Carbohydrates: 31g | Protein: 3g | Fat: 13g | Saturated Fat: 6g | Sodium: 296mg | Potassium: 127mg | Fiber: 3g | Sugar: 12g | Vitamin A: 70IU | Calcium: 43mg | Iron: 1.1mg