The Joys and Benefits of Living Compassionately and Healthfully. In Other Words: Vegan.
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Enjoy this complimentary recipe from The Joy of Vegan Baking.

When I make recipes such as this one, I wonder why instant mixes even exist. This recipe takes no time at all to prepare and is out of the oven in 30 minutes – hot, moist, and delicious. I particularly like the addition of whole corn kernels, but you can eliminate them if you want.


  • 1-1/2 cups (355 ml) nondairy milk
  • 1-1/2 tablespoons (23 ml) distilled white vinegar
  • 1 cup (140 g) cornmeal (it may be sold as coarse cornmeal, cornmeal, or polenta)
  • 1 cup (125 g) unbleached all-purpose flour
  • 3 tablespoons (39 g) granulated sugar
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 tablespoons (30 ml) canola oil
  • 1/2-1 cup (80-155 g) whole corn kernels (optional)

Preheat oven to 425° F (220° C or gas mark 7). Lightly oil a 9 x 9-inch (23 x 23-inch) baking dish.

In a small bowl, combine the milk and vinegar, and set aside.

Mix the cornmeal, flour, sugar, salt, baking powder, and baking soda in a large bowl. Add the milk and vinegar mixture as well as the oil. If adding the corn kernels, now is the time to do so. Stir until just blended. Spread the batter evenly in the prepared baking dish. Bake until the top is golden brown, 25-30 minutes. You may serve it at room temperature, but it’s most delectable hot out of the oven.

Yield: Serves 9

Serving Suggestions and Variations: Serve it as breakfast, with various soups, or with spicy dishes such as chili. It’s wonderful with a little nondairy butter, particularly when it’s hot. Add fresh or frozen blueberries.

Food Lore: We have the Native Americans to thank for this simple dish that is as appropriate as a meal, snack, or dessert. Because different varieties of corn grew throughout North America, the cornbread of early days differed by region. Blue corn was popular in the southwest, yellow corn was favored in the northern regions, and white corn was preferred throughout the south. Early cornbread was made from a simple mixture of water, salt, and cornmeal and resembled a flat cake that traveled well on long trips. Because of some of the natural components in the corn, there was never a need to use yeast to get the bread to rise, so this American staple was “vegan” long before the word was even created!

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3 Comments for this Post
  • suz
    December 6, 2011 at 1:16 am


    altered it just a little … used white whole wheat flour instead of unbleached white, so it was *slightly* drier and denser… added a little cinnamon and allspice. used grapeseed oil instead of canola.

    oiled pan (instead of greased)… sprinkled cornmeal on sides and bottom before pouring batter in.

    it was all baked in 19 min… toothpick perfectly clean.

    nice and golden on top and sides… scrumptious!!!

    thanks, Colleen!

    • Barbara G
      February 16, 2012 at 1:29 pm

      This is the absolute best cornbread I have ever had in my life. I used whole wheat flour for mine. I shared some of the cornbread with my neighbor who doesn’t like “health food” and she called me to say it was the BEST! Thank you, thank you!

  • Trish
    January 8, 2013 at 10:54 am

    This is my go-to cornbread recipe. If I’m making chili, this goes in the oven first! I do make the following changes:
    - white whole wheat flour
    - 1/2 cup medium grain + 1/2 cup fine grain cornmeal
    - unsweetened applesauce in place of oil
    - add-ins: corn kernels and/or chopped jalapenos (1-2 Tbs)

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