Vegan Mesquite Whole Wheat Cornbread Recipe with Fresh Sage

cornbread recipe

We think of cornbread most often as a Thanksgiving side dish, a warm and wintery staple. But it’s also a perfect warm weather bread, too. Make this vegan cornbread recipe with mesquite flour and fresh sage to serve for summer breakfasts, snacks, lunches or with dinner.

Mesquite flour dates back long before Thanksgiving. It’s been prized by Native American cultures for ages. It’s a high-protein, high-fiber flour with a low-glycemic index. Mesquite has a nutty, slightly sweet flavor that lends itself well to the crumbly sweetness of corn. Mesquite flour can be found in natural food stores and some Latin food stores, or on the Internet.

The addition of sage to this cornbread recipe adds an earthy, almost lemony touch. It’s savory, but the sweetness of the mesquite make it soften into an almost smoky undertone. If you’ve got sage growing in your garden, this is a great way to use the fresh leaves. You can also find them at your local farmers market.

Vegan Mesquite Whole Wheat Cornbread Recipe with Fresh Sage

Makes one 9×13 baking dish (about 12 good size pieces)


2 1/4 cup whole wheat flour
3/4 cup mesquite flour
1 cup coarsely ground cornmeal
2 tablespoons baking powder
2 teaspoons sea salt
2 cups nondairy milk
3 tablespoons ground flax seeds in ½ cup lukewarm water (soak until they get egg-like goopy)
1 cup coconut oil, slightly melted
1/4 cup maple syrup or brown rice syrup
1/2 cup fresh sage leaves, chopped


Combine flours, cornmeal, baking powder, and salt.

In a separate bowl, combine milk, flax, coconut oil, and sweetener.

Stir the wet ingredients into the dry and stir until just combined.  Caution: don’t overmix.

Stir in the sage.

Allow the mixture to sit for 20 minutes at room temperature.

Meanwhile, preheat the oven to 350 degrees Fahrenheit and grease a 9×13 glass pan.  Pour the batter into the pan and bake 35 minutes or until a toothpick comes out clean.

Let cool before serving.

Prefer corn muffins? This batter can also be poured into well greased or paper lined muffin tins. They may cook slightly quicker than the cornbread, so keep an eye out!

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Keep in touch with Jill on Twitter @jillettinger

Image: wikimedia

Jill Ettinger

Jill Ettinger is a Los Angeles-based journalist and editor focused on the global food system and how it intersects with our cultural traditions, diet preferences, health, and politics. She is the senior editor for sister websites and, and works as a research associate and editor with the Cornucopia Institute, the organic industry watchdog group. Jill has been featured in The Huffington Post, MTV, Reality Sandwich, and Eat Drink Better.