Vegan cornbread

Vegan cornbread

Total: 40 Min. | Active: 15 Min.
vegan, lactose-free
Nutritional value / people: 650 kcal
, Fat: 19 g
, Carbohydrate: 106 g
, Protein: 11 g

My family and I are huge fans of chilli. So this dish is on the menu in our house a few times a month at least. For this reason, I wanted to create a vegan cornbread that could be served with the chilli as an alternative to rice. Don't get me wrong, I love rice, but I also like to switch things up a bit every so often. This cornbread is soft, slightly sweet and will make the perfect accompaniment to your favourite chilli.


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


225 g white flour
200 g fine polenta
110 g sugar
2 tsp baking powder
1 tsp salt
3 dl almond drink
¾ dl rapeseed oil
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One rectangular tin (approx. 20 x 30 cm), greased or lined with baking paper.

How it's done

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In a bowl, mix the flour with all the other ingredients up to and including the salt. Combine the almond milk and oil, pour into the bowl and mix with a wooden spoon. Transfer the dough to the prepared tin, smooth down.

To bake

Approx. 25 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool for approx. 10 mins., remove from the tin and leave to cool completely on a rack, cut into slices.

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