Traditional cornbread is certainly not a healthy treat, but you can transform it into a clean-eating side that is free of animal products, chemicals, and GMOs!

1 cup organic almond milk (plain or original is fine)
1 TB apple cider vinegar (i use organic unpasteurized, unfiltered)
2 cups organic, gluten-free yellow cornmeal
1 TBSP baking powder
1 tsp baking soda
1 tsp salt
2 tsp FlavorGod Chipotle seasoning (or just salt + pepper to taste)
1/4 cup applesauce (unsweetened, plain, organic)
1/4 cup organic, unrefined coconut oil

Make your “buttermilk”. Mix your almond milk + apple cider vinegar and set aside while you prepare your other ingredients. In a separate bowl, combine cornmeal, baking powder, baking soda, salt, and seasonings. Stir together the applesauce and coconut oil before combining it with the “buttermilk”. Add the wet ingredients to the dry and mix well before pouring into your greased mini loaf pans. Bake for 25 minutes at 375 degrees. Serve on the side of some warm soup or crumble into some clean-eating “dressin” (as they call it in the south!). YUMMY!



As a clean-eating advocate, I love creating recipes that allow people to eat the things they love in a healthier, more nutritional way. Nothing brings me more happiness than seeing people enjoy my food, so I hope you love my recipes!

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