Winter

Cornbread with Soy Milk

by:
January 21, 2012
2 Ratings
Author Notes

My husband and I are making soy milk at home and we have all this okara left over from the soy milk process. I had to come up with a good way to use the pulp (okara) and came up with a corn bread recipe using the soy pulp in place of the flour. —Gita

  • Serves 12
Ingredients
  • 2 cups Soy pulp Okara
  • 1 cup Corn meal
  • 4 Whole eggs
  • 2 tablespoons Baking powder
  • 1 teaspoon Salt
  • 1/3 cup Soy milk
  • 3/4 packet Smart balance butter
  • 1/3 cup Vegetable oil
  • 1 cup Sugar
In This Recipe
Directions
  1. Take one big bowl, start with 2 cups of soy pulp (okara) and add 1 cup of corn meal. Add the salt, sugar, baking powder and stir it in. Crack the 4 eggs into the dry ingredients stir gently but thoroughly, add the oil and butter and make sure there are no lumps in the batter.
  2. Pre heat the oven at 375 degrees. Use a Pyrex baking dish, butter the dish thoroughly before pouring the batter into it. Bake for 35 mins and check to see if it is nice and golden brown to look at. Check to see if it is well baked by inserting a knife to make sure it is cooked through and does not stick to the edge of the knife. As the Okara is full of moisture the corn bread will be moist on the inside but you may need to leave it in longer in the oven to make sure it will be able to hold its shape when you cut a slice. I usually leave it to bake for an additional 15 mins to dry it out a little more. This does not dry the corn bread out at all.

See what other Food52ers are saying.

  • Luīze Uguns
    Luīze Uguns
  • Gita
    Gita

2 Reviews

Luīze U. November 8, 2020
Been making this recipe but veganized a few times. So far my fave way to use okara, everyone I give it to loves it and cant believe its gluten free! To make it vegan I just sub the eggs for whatever I have on hand, but usually just flax seed eggs because the banana flavour goea through slightly if I use them and changes the sweet/savory taste more to sweet and banana-y. I also dont use any substitute for the butter as I find 1/3 cups of oil is enough for the whole recipe.
 
Author Comment
Gita January 22, 2012
To Susan G: Yes just use 2 cups unbleached flour in place of the Okara and 1 cup corn meal.