I’d been searching for a vegan cornbread recipe with mushrooms but couldn’t find one, so I tweaked a traditional cornbread recipe by adding 8-grain flour and mushrooms to create a savoury, wholesome, and very nutritious bread.
It’s easy to make, and the bread is hearty enough to be a meal.
Pleased to share it with you.
🌱 Vegan Mushroom Cornbread (Budget-Friendly)
🧄 Mushroom Mixture:
1 tbsp oil (sunflower or any neutral oil)
1 small onion, chopped
2 garlic cloves, minced
1½ cups mushrooms, finely chopped (button mushrooms are cheap and work great)
Salt & pepper
Optional: oregano, thyme or rosemary
🌽 Cornbread Batter:
1 cup cornmeal
¾ whole wheat (or plain/ all-purpose)
1 tbsp baking powder
½ tsp baking soda
½ tsp salt
1 tbsp apple cider vinegar or lemon juice
¾ cup unsweetened plant milk
3 tbsp oil
1 honey or maple
Chopped parsley
🥣 Instructions:
🍄 Cook mushrooms:
Heat oil in a pan. Sauté onion and garlic until soft.
Add mushrooms, season with salt, pepper, and herbs. Cook until mushrooms release moisture and reabsorb it. Set aside to cool slightly.
🍞 Preheat oven:
To 400°F (200°C). Grease a baking dish or small skillet.
🥣 Mix batter:
In a bowl, mix cornmeal, flour, baking powder, baking soda, and salt.
In a separate bowl, stir plant milk and vinegar (this curdles slightly to act like buttermilk). Add oil and honey.
🥣 Combine wet and dry ingredients until just mixed.
Fold in the mushroom mixture.
🍞 Shape:
🍞 Bake:
Transfer to a floured baking tray. Bake for 20–25 minutes.
or until golden and a toothpick comes out clean.
🍞 Cool & serve:
Let it rest for 10 minutes before slicing.
When I sliced it, it had a comforting aroma, along with roasted mushrooms, sweet cornmeal, and a mixture of herbs and spices.
Moist and tender, with crisps edges.
Paired deliciously with stir-fried vegetables
This makes a hearty, affordable, and well-rounded meal.
Have a nice day everyone!
Mariah 🍃😊
