Best Vegan Cornbread

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While this doesn't quite compete with the cornbread I had at a church cafeteria in Harlem, this is best vegan cornbread recipe I've ever tried. It leaves room for additions, like corn, peppers or chipotles. From the Moosewood Restaurant cookbook.

Preparation time: 20
Cooking time: 20-25 mins

Difficulty: Easy - for beginners
Serves: 8

Dietary guidance: v v n d 

Tags: snack · side · southwest · appetizer · bread · mexican · vegan · cornbread ·


1 cup whole wheat flour
1 cup whole grain cornmeal
1 tbsp baking powder
1 tsp salt

1 tbsp apple cider vinegar
1 tbsp olive or vegetable oil
1/4 cup maple syrup
1 1/2 cups soy milk

If you want to add a little something, you can put in 1/2 cup finely chopped scallions, 1/2 cup finely chopped red peppers, or 1/2 cup frozen corn kernels.


1. Preheat oven to 375 degrees F. Lightly oil an 8-inch baking pan.

2. Sift dry ingredients into a bowl. In a separate bowl, whisk the wet ingredients. Make a well in the dry ingredients and pour in the wet ingredients. Add any of your corn, scallions, etc. at this point. Stir until just mixed.

3. Pour the batter into your prepared pan. Bake until a toothpick comes out clean (20-25 mins if plain, 30-35 if you've added some veggies).

It's great right out of the oven with some hummus or margarine spread on! Also goes great with homemade chili, soups and stews.


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