Vegan Bolo de Milho (Cornbread)
A rustic and hearty vegan cornbread, perfect with a drizzle of agave syrup for a sweet breakfast.
Ingredients
- 1 1/2 cups Cornmeal
- 1 cup All-Purpose Flour
- 1/2 cup Sugar
- 2 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 1 1/2 cups Non-Dairy Milk
- 1/2 cup Applesauce
- 1/4 cup Vegetable Oil
- 2 tablespoons Agave Syrup
Instructions
- 1Preheat oven to 375°F (190°C). Grease and flour a 9-inch baking pan.
- 2In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- 3In a separate bowl, combine non-dairy milk, applesauce, and vegetable oil.
- 4Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- 5Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- 6Let cool slightly before slicing and serving. Drizzle with agave syrup.
Substitutions
Milk → Non-Dairy Milk
Dairy-free alternative for moisture and flavor.
Eggs → Applesauce
Replaces eggs for binding and moisture.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
Related Guides
Keep reading this recipe
Open this recipe in the appSign in to continue with this recipe. No meal plan generation needed.
Want a full week of recipes like this?
Get a personalized 7-day meal plan customized for your family's specific allergens. Every recipe is cross-checked by an independent AI.
Build my free 7-day planNo credit card required.