No-Fuss Vegan Cornbread

October 28, 2014
Photo by Alpha Smoot
Author Notes

This cornbread is a perfect balance of savory and sweet, rich and light. It's also easy to prepare, which makes it an ideal last-minute addition to a soup or chili dinner. —Gena Hamshaw

  • Prep time 10 minutes
  • Cook time 35 minutes
  • 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
  • 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
  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.

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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.