🌱 Vegan Mushroom Cornbread (Budget-Friendly Comfort)

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 🍃😊