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cornbread-salad-recipe

Cornbread Salad Recipe

A delicious and refreshing vegan cornbread salad.
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Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Salad
Cuisine: American
Servings: 4 servings
Calories: 250 kcal

Ingredients 

Cornbread

  • 2 cups Cornmeal
  • 1 cup All-purpose flour
  • 1 tablespoon Baking powder
  • 1 teaspoon Salt
  • 1 cup Almond milk
  • ¼ cup Maple syrup
  • ¼ cup Vegetable oil

Salad

  • 2 cups Cherry tomatoes, halved
  • 1 cup Cucumber, diced
  • 1 cup Bell pepper, diced
  • ¼ cup Red onion, finely chopped
  • ¼ cup Fresh cilantro, chopped
  • 1 tablespoon Lime juice
  • 1 teaspoon Salt

Instructions 

  1. Preheat oven to 400°F (200°C).
  2. In a mixing bowl, combine cornmeal, flour, baking powder, and salt.
  3. In another bowl, whisk together almond milk, maple syrup, and vegetable oil.
  4. Combine wet and dry ingredients, mix until just combined.
  5. Pour batter into a greased baking dish and bake for 20-25 minutes, or until a toothpick comes out clean.
  6. Let cornbread cool, then cut into cubes.
  7. In a large bowl, combine cornbread cubes, cherry tomatoes, cucumber, bell pepper, red onion, and cilantro.
  8. Drizzle with lime juice and season with salt. Toss gently to combine.

Nutritional Value

Calories: 250kcal | Carbohydrates: 40g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Sodium: 500mg | Potassium: 300mg | Fiber: 5g | Sugar: 10g | Vitamin A: 500IU | Vitamin C: 20mg | Calcium: 100mg | Iron: 2mg

Keywords

Cornbread, Salad, Vegan
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