Maple Date Cornbread

This cornbread is adapted from a recipe by Paula Deen, but does not contain butter, refined sugar, or milk products of any kind. It is, however, incredibly delicious and moist. (Note: I hate the word moist, but I can’t think of any other word to accurately describe this bread’s moistness.) It also goes absolutely perfectly with my Pumpkin Kale Turkey Chili.



Maple Date Cornbread
Serves 15
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  1. 1 cup cornmeal
  2. 3/4 cup whole wheat flour
  3. 1 1/2 teaspoons baking powder
  4. 1/2 teaspoon baking soda
  5. 1/4 teaspoon salt
  6. 1/4 cup coconut oil, melted
  7. 3 tbs. maple syrup
  8. 2 large eggs, lightly beaten
  9. 1 1/2 cups vanilla unsweetened almond milk
  10. 1/2 cup dates, coarsely chopped
  1. Preheat oven to 425˚F.
  2. Combine cornmeal, whole wheat flour, baking powder, baking soda, and salt.
  3. In a separate bowl, beat eggs, maple syrup, and almond milk. Gradually stir the dry ingredients into the egg mixture and mix well.
  4. Once fully combined, add melted coconut oil and stir. It's okay if the resulting batter is somewhat lumpy.
  5. Add the dates, stir, and pour the batter into a greased baking dish. Bake for about 20-30 minutes or until a toothpick inserted into the center comes out clean.
  1. Mine took about a half hour because I used a deeper, narrower baking dish. In the last 5-10 minutes of baking, I put foil over the dish to keep the heat from escaping.
Adapted from Paula Deen
Adapted from Paula Deen
The Hungry Musician


  1. Leave a Reply

    Kelly @ hidden fruits and veggies
    July 24, 2014

    I’m a firm believer that cornbread should have a nice crumble to it and not be super cakey, so I love that you used more than 50% cornmeal in this — perfect! I’m also totally digging on the dates mixed in. I’ve never seen cornbread with sweet date chunks before, and I’m definitely a fan.

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