Green Olive Cornbread with Salted Maple Butter
Savory, sweet and absolutely dreamy slathered in salted maple butter, this vegan green olive cornbread is perfect for breakfast, a mid-afternoon snack or served along side your favorite chili.
PREP TIME
20 minutes
COOK TIME
45 minutes to 50 minutes
INGREDIENTS
15
Serves: 8-10
Ingredients
- 1 cup1 cup1 cup Oat Milk, Organic, Or other dairy-free milk
- 1 Tbsp1 Tbsp1 Tbsp Apple Cider Vinegar
- 0.5 cup0.5 cup0.5 cup Plant-Based Butter, Plus more for greasing pan
- 0.5 cup0.5 cup0.5 cup Light Brown Sugar, Organic
- 0.25 cup0.25 cup0.25 cup Cane Sugar, Organic
- 6 oz6 oz6 oz Green Olives, Can of pitted green olives; reserve 1 Tbsp olive liquid before draining liquid; slice each olive in half
- 1 cup1 cup1 cup Cornmeal, Plus 3 Tbsp (total amount needed is 1 cup + 3 Tbsp)
- 1 cup1 cup1 cup All Purpose Flour, Plus 3 Tbsp (total amount needed is 1 cup + 3 Tbsp)
- 1 tsp1 tsp1 tsp Baking Powder
- 1 tsp1 tsp1 tsp Baking Soda
- 1 tsp1 tsp1 tsp Salt
- 1 cup1 cup1 cup Corn, Canned corn kernels, drained
- 0.5 cup0.5 cup0.5 cup Plant-Based Butter, Softened at room temperature (For Salted Maple Butter)
- 3 Tbsp3 Tbsp3 Tbsp Pure Maple Syrup, For Salted Maple Butter
- 0.25 tsp0.25 tsp0.25 tsp Sea Salt, For Salted Maple Butter
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 375°. Grease 9“ x 5“ nonstick loaf pan with plant butter; set aside.
- In small bowl, combine oat milk, apple cider vinegar & 1 Tbsp reserved olive liquid. Allow to sit for 10 minutes.
- Melt 1 stick plant butter in small saucepan over low heat. Once melted, stir in sugars; whisk until sugar is dissolved. Remove from heat. Allow to cool slightly.
- In large bowl, whisk to combine cornmeal, flour, baking powder, baking soda & salt.
- Add melted butter mixture & oat milk mixture to bowl with dry ingredients; stir to combine. Stir in corn kernels, followed by green olive halves.
- Pour mixture into prepared pan. Bake on middle rack of oven for 45-50 minutes, or until golden brown and a toothpick inserted in center comes out clean.
- Allow to cool at least 30 minutes in pan before removing cornbread to wire rack to continue cooling.
- To make Salted Maple Butter, combine ingredients in small bowl.
- Use serrated knife to slice cornbread into 1-inch thick slices. Slather generously with that delicious salty-sweet butter.
Notes
Dairy-free. Egg-free. Nut-free. Wrap leftover bread in aluminum foil and keep at room temperature for up to 3 days. Store leftover salted maple butter in the fridge; bring to room temperature for 20 minutes before planning to use.
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About This Recipe
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Baked Goods Breakfast Dairy Free Desserts Egg Free Nightshade Free Other Pescetarian Plant Based Shellfish Free Sugar Alcohol Free Vegan Vegetarian| This is our estimate based on online research. | |
| Calories: | 430 |
| Fat: | 20 g |
| Carbohydrates: | 57 g |
| Protein: | 4 g |
| Cholesterol: | 0 g |
| Sodium: | 732 mg |
| Fiber: | 2 g |
| Sugars: | 26 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
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