Broccoli Cornbread

There is nothing like a piece of cornbread with your favorite chili, soup, casserole, or other comfort foods.

Our dairy-free, oil-free Broccoli Cornbread is made from organic corn meal and fresh broccoli. We use ground flaxseed in place of eggs, and plant-based yogurt and applesauce for moisture.

This cornbread pairs great with our Vegetable Chili.

Broccoli Cornbread

You, On Plants


  • 2 cups coarse cornmeal
  • 1 1/2 cups plant-based milk
  • 1 tbsp vinegar
  • 2 tbsp ground flaxseed
  • 3/4 cups plant-based yogurt
  • 1/4 cup unsweetened applesauce
  • 2 tbsp coconut sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 1/4 tsp salt
  • 1 cup chopped broccoli (fresh or thawed frozen florets)


  • Preheat oven to 375 degrees.
  • Put the cornmeal in a large mixing bowl, mix in the milk and vinegar and let sit for 30-40 minutes.
  • Combine the ground flaxseed with 6 tablespoons of water in a small bowl and let sit for 10 minutes until thick. Add to the cornmeal mixture along with the remaining ingredients. Mix well.
  • Lightly grease a 9×9 baking dish (or line with parchment paper) and pour in the batter.
  • Bake for 35 minutes until the center is firm to touch.
  • Cut into 2 to 3-inch squares.


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