What to CookQuick Bread
No-Fuss Vegan Cornbread
by Gena Hamshaw
• October 30, 2014
• 9 Comments
Every other Thursday, Gena Hamshaw of the blog Choosing Raw shares satisfying, flavorful recipes that also happen to be vegan.
Today: A cornbread that's everything you want it to be -- including good for any vegans who might show up at Thanksgiving.
This is my Goldilocks cornbread. It’s a little sweet, but not too sweet; a little salty, but not overly so. I use fine cornmeal or corn flour in the recipe, which creates a texture that isn’t too rich or dense, but isn’t quite cake-y either. Everything about this cornbread is a delightful compromise.
More: What pairs better with vegan cornbread than vegan chili?
I love to keep a batch of cornbread around at this time of year, especially for dipping into soups and stews or to serve with a warm tofu breakfast scramble. The cornbread keeps nicely for two or three days, and you can reheat the leftovers in the oven (or microwave) for a quick and comforting afternoon snack. If you do serve it on its own, try topping it with a dollop of coconut oil.
Makes 8 to 10 pieces
2 teaspoons apple cider vinegar
2 cups soy milk
1 1/2 cups finely ground white or yellow cornmeal, or corn flour
1 cup all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
6 tablespoons organic sugar
1/3 cup canola oil
See the full recipe (and save and print it) here.
Photos by Alpha Smoot
Gena's new book Choosing Raw: Making Raw Foods Part of the Way You Eat is a thorough, relatable guide to incorporating raw and vegan foods into any diet. It's full of no-fuss recipes for every meal, which range from fully raw to mostly cooked, with plenty of snacks and desserts to keep everyone happy.
Comments (9)
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6 months ago Jessie Zogg
Just made this and was so happy with how it turned out. I used Coconut milk instead of Soy and the taste is great. Less crumbly than your typical cornbr ead, will definitely be making it again :) I also used Coconut flour as a substitute.
over 2 years ago karen douek
Made this yesterday (was craving cornbread)-I have tried so many recipes and had given up! It was unbelievable!!! And gluten free (used namaste flour) :)
Thanks so much-will be making it again and again and again...
about 3 years ago Amanda
Could I use almond milk instead of soy milk?
about 3 years ago Scooter
Love it! I found this cornbread delicious and very easy to make, the only thing I reduced was the amount of sugar, I think it's too much sugar. Overall, the recipe came out moist and golden brown. YUM!
over 3 years ago fuhsi
I'm guessing it's okay to substitute coconut oil for the canola oil?
over 3 years ago Ellynne Citron-Greenbaum
Can you substitute Rice Milk or Coconut Milk for the soy milk? Allergic to soy :(
over 3 years ago Robin
Is it cornbread or corncake? Six tablespoons of sugar is just too much.
over 3 years ago Nancy
Exactly!
over 3 years ago Stephaany Yocich
This is the tastiest corn bread I've ever tried. I'm on a Loaded Gun Diet eating almost anything with just a few rules to go with. But when anything is allowed, you'd be surprised how fast you go back to things that are healthier.
Showing 9 out of 9 comments