a round loaf of freshly baked cornbread, with two slices cut loose

A Light and Tasty Staple

Corn was a staple food of Native Americans when European settlers arrived in the New World. The early pioneers learned the art of making native cornbread, a combination of ground corn and water baked on an open fire. Nowadays, most cornbread recipes contain oil and eggs, but the natural fat in coconut milk can replace those items. Flax seeds give lightness and act as a binder. This recipe can also be made gluten free, as noted in the second ingredient.

Prep Instructions

  • Yield: 9 (1 square) servings
  • Prep Time: 15 minutes
  • Cook Time: 20–25 minutes
  • Total Time: 30 minutes

Recipe Ingredients

  • 1 cup cornmeal
  • 1 cup flour (whole wheat or gluten free)
  • 2 tablespoons ground flax seeds, optional
  • 1 teaspoon salt
  • 4 teaspoons baking powder
  • 1 can coconut milk
  • 1/4 cup applesauce
  • 3 tablespoons liquid sweetener
  • 1/2 cup water, as needed


  1. Preheat oven to 375°F.
  2. In a mixing bowl, combine cornmeal, flour, ground flax, salt, and baking powder. Mix well.
  3. In a measuring cup, stir together coconut or soy milk, applesauce, and liquid sweetener. Add water as needed to make 2 full cups.
  4. Combine wet and dry ingredients, stirring briskly until smooth, adding extra water as needed until mixture is the consistency of cake batter. Pour into an 8-inch nonstick baking pan, or scoop into muffin tins. Bake for 20–25 minutes.

Nutritional Data

Calories: 208.09
Fat: 10.60 g
Saturated Fat: 8.37 g
Cholesterol: 0 mg
Sodium: 221.16 mg
Carbohydrates: 27.89 g
Fiber: 3.00 g
Sugars: 6.38 g
Protein: 4.04 g
© AdventHealth
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