I love crumbly cornbread with a lot of texture to it. I have come across tons of moist and fluffy cornbread recipes on the internet, but not the crumbly dense ones with a bit of crunchiness and chewiness. Luckily, I discovered this vegan cornbread scone recipe which I felt is closest to what I want and adapted it to my liking. This adapted version turned out so well that I had to share. Crumbly, dense, cruchy, and chewy. Think it’s an impossible combination? Think again.


1 1/4 cups All purpose flour

 1 cup Yellow corn flour

1/4 cup Medium ground corn meal

2 teaspoons Baking powder

1/2 teaspoon Baking soda

1/2 teaspoon Salt

3/4 cup Creamed corn

1/4 cup Cooked sweet corn kernels

1/4 cup Coconut milk

1/4 cup Water

2 tablespoons Canola oil

2 tablespoons Agave syrup

Preheat oven to 400 degrees Fahrenheit. Combine all the dry ingredients in a mixing bowl and add wet ingredients to form a dough. Divide into 8 equal slices on a flat surface, separate, put in the oven and bake them for about 15 minutes until golden brown.

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