Lee’s Vegan Cornbread

Yield: 8 servings Total time: 45 minutes September 5, 2009

This egg- and dairy-free version of cornbread is the perfect addition to a bowl of chili or a side of greens.

Recipe via Post Punk Kitchen, via my friend Lee.


  • 2 cups cornmeal
  • 1 cup unbleached all-purpose flour
  • 2 tsp. baking powder
  • 1/3 cup canola oil
  • 2 Tbs. maple syrup
  • 2 cups soymilk
  • 2 tsp. apple cider vinegar
  • 1/2 tsp. salt


Preheat oven to 350º. Line a 9×13 baking pan with parchment paper, or spray the bottom lightly with non-stick cooking spray.

In a medium bowl, wisk together the soymilk and the vinegar; set aside.

In a large bowl, sift together the dry ingredients (cornmeal, flour, baking powder and salt).

Add the oil and maple syrup to the soymilk mixture. Wisk with a wire wisk or a fork until it is foamy and bubbly, about 2 minutes.

Pour the wet ingredient into the dry and mix together using a large wooden spoon or a firm spatula. Pour batter into the prepared baking pan and bake 30-35 minutes, until a toothpick inserted into the center comes out clean. Slice into squares and serve warm or store in an airtight container.

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