Bake

No-Fuss Vegan Cornbread

October 28, 2014
10 Ratings
Photo by Alpha Smoot
Author Notes

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.

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. —Gena Hamshaw

  • Prep time 10 minutes
  • Cook time 35 minutes
  • Makes 8 to 10 pieces
Ingredients
  • 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
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 6 tablespoons organic sugar
  • 1/3 cup canola oil
In This Recipe
Directions
  1. Preheat your oven to 400°F.
  2. Whisk the apple cider vinegar and soy milk together vigorously and set it aside.
  3. In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar.
  4. Add the oil to the soy milk mixture and then add the wet ingredients to the dry ones, mixing until they are totally incorporated.
  5. Pour the mixture into an 8 x 8-inch square baking dish and bake for 35 minutes, or until the top of the cornbread is firm and the edges are turning golden. Allow the bread to cool before cutting it into squares and serving.

See what other Food52ers are saying.

  • Aparna Kallakuri
    Aparna Kallakuri
  • helicopterina
    helicopterina
  • lizund
    lizund
  • Ashley Perault
    Ashley Perault
  • Elizabeth Ryan
    Elizabeth Ryan
Gena is a registered dietitian, recipe developer, and food blogger. She's the author of three cookbooks, including Power Plates (2017) and Food52 Vegan (2015). She enjoys cooking vegetables, making bread, and challenging herself with vegan baking projects.