No-Fuss Vegan Cornbread

October 30, 2014

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. 

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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.

No-Fuss Vegan Cornbread

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

Choosing RawGena'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.



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The Food52 Vegan Cookbook is here! With this book from Gena Hamshaw, anyone can learn how to eat more plants (and along the way, how to cook with and love cashew cheese, tofu, and nutritional yeast).

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Gena Hamshaw is a certified nutritionist, recipe developer, and food blogger. She shares her latest culinary adventures at The Full Helping. She's the author of two cookbooks, Food52 Vegan (2015) and Choosing Raw (2014). She enjoys yoga, sweet potatoes, cashews, and things that are smothered in sauce.


Dawn D. October 29, 2018
Delicious! I substituted almond milk which was fine. Be warned the batter is not thick, but it turns out perfectly. It is a little on the sweet side and I might try with less sugar next time. Anyone try less sugar? How much and how did it turn out?
Jessie Z. October 17, 2017
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.
karen D. November 27, 2015
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...
Amanda April 3, 2015
Could I use almond milk instead of soy milk?
Scooter March 26, 2015
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!
fuhsi November 3, 2014
I'm guessing it's okay to substitute coconut oil for the canola oil?
Ellynne C. November 2, 2014
Can you substitute Rice Milk or Coconut Milk for the soy milk? Allergic to soy :(
Robin November 2, 2014
Is it cornbread or corncake? Six tablespoons of sugar is just too much.
Nancy November 2, 2014
Stephaany Y. October 30, 2014
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.