Vegan Cornbread

This cornbread recipe is just awesome. It’s even better than my mother in law’s recipe which is laden with butter (which usually makes everything taste better!). Sorry Karen :).




1 cup all-purpose flour

1 cup cornmeal

1/4 cup sugar

4 teaspoons baking powder

3/4 teaspoon table salt

1 cup soy milk

1/4 cup canola oil


1. Preheat oven to 425°F
2. Spray 8-inch-square baking dish with nonstick cooking spray.

3. In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well-combined.

4. Add the soy milk and canola oil to the flour mixture.

5. Beat just until smooth (do not overbeat.)

6. Turn into prepared baking pan. Bake for ~20 minutes, or until a toothpick inserted in the middle comes out clean.

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